3 c. sugar
1/2 c. white karo
1/2 c. cold water
pinch of salt
1 tsp. vanilla
1 cup nuts
2 egg whites (beaten stiff with pinch of cream of tartar)

Bring sugar, karo, and water to a boil, until a soft ball forms in cold water, and slightly thread spins from the spoon. Pour 1/3 of mixture slowly into beaten egg whites. Beating constantly. Continue beating for a few seconds, returning syrup to a low flame. Add syrup to egg whites at intervals making 4 beatings, return syrup to low heat each time. Add vanilla and nuts. Continue beating until mixture holds its shape, when dropped from a spoon. Drop teaspoonfuls onto a greased cookie sheet. Swirl each piece to a peak.