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

Combine sugar, corn syrup and water in a 3-quart glass
mixing bowl. Cook on High for 5 minutes or until mixture is
clear. Stir thoroughly. Cook on Roast for 5 to 7 minutes, or
until a small amount of the syrup dropped in cold water forms a
ball. While syrup is cooking, beat egg whites in a large
mixing bowl until stiff peaks form. When syrup is ready, pour
in a thin, slow stream into egg whites, beating constantly with
electric mixer. Add vanilla. Beat 6 to 8 minutes or until
mixture is stiff and loses shine. Fold in nuts. Drop mixture
by teaspoonfuls onto waxed paper. Cut when cool.

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