3 c. sugar
3/4 c. light corn syrup
3/4 c. hot water
2 egg whites
1 sm. box lime or cherry gelatin
1 c. chopped nuts
1/2 c. coconut (optional)

In saucepan, cook sugar, syrup, and water to 252 degrees on candy thermometer. In bowl, beat egg whites until fluffy. Add dry gelatin and continue beating until mixture will hold stiff peak. Continue beating while gradually adding syrup until candy holds firm shape. Blend in nuts and coconut (optional). Pour into buttered pan; chill until firm and cut into squares.