4 c. sugar
1 c. light corn syrup
Dash of salt
3 egg whites
1 tsp. vanilla extract
1/2 c. chopped pecans; optional
3/4 c. water

Combine sugar, corn syrup, water, and salt in 2 quart glass casserole. Microwave on high for 19 minutes, stirring every 5 minutes or to 260 degrees on candy thermometer. Beat egg whites until very stiff. Pour hot syrup gradually over egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss. Fold in vanilla and pecans. Drop by spoonfuls onto waxed paper.