2 2/3 cup sugar
2/3 cups light syrup (white Karo)
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup broken nuts (optional)

Heat sugar, syrup and water in a two quart sauce pan over low heat. Stir constantly until sugar is dissolved. Cook without stirring to 260°F on a candy thermometer or until soft ball stage. Remove from heat. Beat egg whites until stiff peaks form, continue beating while pouring syrup in a thin stream into egg whites, add vanilla, beat until mixture holds shape and becomes slightly dull. Drop mix from a buttered spoon on waxed paper. Put nut on top of each drop if desired.