3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites
1 pkg. strawberry Jello
1 c. chopped pecans

Combine sugar, corn syrup and water. Bring to a boil, stirring constantly. Reduce heat and cook to a hard ball stage (250 degrees) stirring occasionally. Combine egg whites and gelatin. Beat until mixture forms peaks. Pour hot syrup mixture in thin stream into egg whites mixture. Beat until candy loses gloss and holds shape. Add nuts. Pour into greased 9 inch square pan. Cool and cut into squares. Makes about 48 pieces. NOTE: This candy freezes well.