4 c. sugar
1 c. white Karo
3/4 c. water
3 egg whites
1 tsp. vanilla
1 or 2 c. nuts

Cook sugar, Karo and water until mixture forms a hard ball when tested in cold water. You may also use a candy thermometer. Pour syrup in thin stream into beaten egg whites, beating continuously.

Put in 1 teaspoon vanilla flavoring. Continue beating until candy loses its shine. Add nuts and drop by teaspoons onto wax paper or foil. May be kept several days in airtight container.