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4 c. sugar
1 c. light corn syrup
3/4 c. water
3 egg whites
1 tsp. vanilla
1/2 c. nuts

Mix sugar, corn syrup, water and salt in 2 quart casse-
role. Cook in microwave oven 19 minutes, stirring every 5
minutes. Candy thermometer should read 260 degrees. If not, cook 1
or 2 minutes longer. While syrup cooks, beat egg whites very
stiff in a large bowl. Gradually pour hot syrup over egg
whites and continue beating at a high speed until thick and
candy starts to lose its gloss. Beating may require about 12
minutes. Add vanilla and nuts to beaten mixture. Drop by
teaspoons onto waxed paper.

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