1 oz. unsweetened baking chocolate
2 c. packed light brown sugar
3/4 c. cold water
1/2 c. chocolate syrup
2 egg whites
1 tsp. vanilla
1/2 c. broken nuts

Melt baking chocolate in top of double boiler over hot, not boiling water. Combine sugar, water and chocolate syrup in a heavy 3 quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. Continue cooking, without stirring, to 250 degrees or until small amount of syrup dropped into very cold water forms a ball which is hard enough to hold its shape, yet plastic; remove from heat. Immediately beat egg whites, until stiff.

Pour hot syrup in a thin stream over beaten egg whites, beating constantly at high speed. Continue beating until mixture forms peaks when dropped from spoon, about 10 minutes. Quickly stir in vanilla and melted baking chocolate by hand. Blend in nuts. Drop by teaspoonfuls onto waxed paper. Cool. Makes 3-4 dozen.