2 & 1/2 cup sugar

2 eggs whites, stiffly beaten

1/4 tsp salt

2 tsp vanilla

1/2 cup light corn syrup

Chopped pecans or walnuts

1/2 cup water

Combine sugar, salt, corn syrup and water. Mix well, bring to boiling point and cook without stirring to 252 degrees F on candy thermometer. Pour syrup slowly over egg whites, beating constantly. Continue beating until candy holds its shape. Add nuts and drop onto buttered foil or was paper.

Recipe by E. Jean Sharpe

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