2 cups sugar
1/2 cup white corn syrup (Karo)
1/2 cup hot water
1/4 tsp. salt
2 egg whites
1 tsp. real vanilla extract
1 cup chopped black walnuts

Cook and stir sugar, syrup, water and salt in a saucepan until boiling. Cook without stirring until hard ball stage (250°F on candy thermometer). Remove from heat.

Beat egg whites with mixer until stiff. Slowly pour hot mixture over egg whites while beating continuously.

Continue beating, scraping sides often until mixture begins to lose gloss. Add vanilla and beat until candy can be dropped by heaping teaspoonfuls on aluminum foil. Add chopped nuts. Pour into pan and cut before it gets too hard.

Cook's Note: Use of a candy thermometer is recommended.

Submitted by: Rebecca Ball