Servings: 0

Makes 1 pound



In a medium saucepan, place sugar, corn syrup and water. Cover and bring to a boil. DO NOT STIR!!!! Boil for 2 minutes. Remove cover and cook until mixture reaches 238 degrees on a candy thermometer (or soft ball stage). Remove from heat. Let rest for 5 minutes. Beat the egg whites and salt until stiff. Pour syrup in to egg whites in a slow, steady stream, beating vigorously. Flavor with vanilla and add nuts. Beat until it loses its "shine". Drop by spoonfuls on waxed paper. Allow to cool completely.