Thursday, April 11, 2013



2 2/3 c. suar
2/3 c. corn syrup
1/2 c. water
2 egg whites
1 tsp. vanilla
2/3 c. chopped pecans

Stir sugar, corn syrup and water over low heat until all is dissolved.

Cook without stirring until the temp reads 260 on a candy thermometer or until a small amount in cold water forms a hard ball.

In mixer bowl, beat egg whites until stiff.

Pour hot syrup into white in a thin stream while beating.

Add vanilla; beat until mixture holds it shape and becomes dull.

Fold in nuts.

Drop onto waxed paper.  Let dry.

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