Ingredients

• 2 cups sugar 
• 1/3 cup light (or dark) corn syrup 
• 2 egg whites 
• 1 teaspoon vanilla extract 
• 1/2 cup chopped nuts 

Method 

Combine sugar, corn syrup, and 1/2 cup water in 4 cup glass measure. Cook on HI for 3 minutes. Stir thoroughly. Cook on HI for 6 to 8 minutes, or until a small amount of syrup dropped in cold water forms a hard ball. (250 F on candy thermometer. Do not leave thermometer in oven while cooking.) 
While syrup is cooking, beat egg whites in a large bowl with electric mixer until stiff peaks form. 
When syrup is ready, pour in a very thin, slow stream into egg whites. Beat constantly with mixer on high. Add vanilla and beat 6 to 8 minutes, or until mixture is stiff and loses its shine. Fold in nuts and drop mixture by teaspoonfuls on waxed paper. 
When cool, store in airtight container. 

Yield: 36 to 40 pieces 

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