2 egg whites
1 (4 serving size) pkg.
raspberry flavored gelatin
3 c. sugar
3/4 c. light corn syrup
3/4 c. hot water
1 c. chopped pecans
Beat egg whites until very stiff. Slowly add dry
gelatin and beat until it dissolves. In a 2 quart batter bowl,
combine sugar, corn syrup and hot water. Cover with plastic
wrap and microwave on High 20 minutes or until mixture reaches
252 degrees. Slowly pour syrup mixture into egg whites, beating
constantly. Beat until candy looks done. Stir in nuts and
quickly drop by teaspoonfuls onto greased cookie sheets. When
cooked, these can be stored between sheets of wax paper in an
airtight container. Makes 6 to 8 dozen pieces. Freezes well.
Cherry or strawberry-flavored gelatin can be substitut-
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