2 cups sugar
1/2 cup light corn syrup (Karo)
1/2 cup water
few grains salt
2 egg whites
1 tbsp. vanilla
1/2 cup chopped walnuts

In saucepan over low heat stir sugar, syrup, water and salt until sugar is dissolved. Then cook without stirring to hard ball stage (252°F on candy thermometer).

Wipe crystals from pouring edge of pan. Pour syrup in a very fine stream over stiffly beaten egg whites, beating constantly while pouring. Do not scrape bottom of pan. Continue beating until mixture holds its shape. Add vanilla and nuts.

Drop quickly from tip of a spoon onto waxed paper in individual peaks, or turn into a shallow oiled pan and cut into 1-inch squares when firm.

Cooks Note: Use of a candy thermometer is recommended.

Makes 1 1/4 pounds.