- 2 1/2 c. sugar
- 1/2 c. light corn syrup
- 1/4 tsp. salt
- 1/2 c. water
- 2 extra large egg whites
- 1 tsp. vanilla
- 1 c. chopped, toasted pecans or candied fruit
Cook sugar, corn syrup, salt and water in heavy saucepan with candy thermometer clipped to the side of the pan. Stir until the sugar is dissolved; then cook without stirring to 260 degrees (a few drops form a hard ball when dropped into cold water and removed). Remove from heat.
Beat egg whites at high speed on mixer to stiff peaks, then pour syrup in a fine stream over egg whites as beater turns. Beat 4 to 5 minutes until candy holds its shape when beater are lifted (falling mixture mounds upon itself). Add nuts and vanilla with a wooden spoon. Drop quickly on waxed paper.