5 c. sugar
1 c. light corn syrup
1 1/2 c. water
1/8 tsp. salt
2 egg whites
1 1/2 tsp. vanilla
3 c. chopped nuts
Mix sugar, corn syrup and water together. Cover and
bring to a boil slowly. Remove the cover and cook over moder-
ate heat. From time to time, wipe off the crystals from the
sides of the pan with a swab made by wrapping cloth around a
fork, then dip in hot water and squeeze out. Cook the syrup to
238 degrees or 240 degrees (use a candy thermometer) until it forms a soft
ball when dropped in cold water. Let syrup stand 5 minutes.
Add salt to egg whites, beaten until stiff, but not dry. Pour
the syrup into the egg whites in a steady stream, beating
vigorously as you add it. Add vanilla. Continue beating about
8, 9, or 10 minutes, until the mixture becomes very thick and
begins to lose its shine. Add nuts. Drop by spoonfuls as
quickly as you can. If the first 1 or 2 you drop on wax paper
don't do, beat by hand a little more.
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