INGREDIENTS:
½ cup water chopped
½ cup light corn syrup
2 egg whites
2 ½ cups sugar
1 teaspoon. vanilla
¼ teaspoon salt
1 cup nuts, coarsely
INSTRUCTIONS:
Combine corn syrup, sugar, salt and water in saucepan. Cook over medium heat,
stirring constantly until dissolved.
Cook, without stirring, to firm ball stage 248 ° F or until a small amount of syrup
forms a firm ball which does not flatten when dropped into cold water.
Just before syrup reaches 248 ° F, beat egg whites with electric mixer or rotary
beater until stiff but not dry.
Pour about one half of the syrup slowly over egg whites, beating constantly.
Cook the remainder of the syrup to soft crack stage 270 ° F or until small amount
of syrup separates into threads which are hard but not brittle, when dropped into
very cold water.
Add syrup slowly to the first mixture, beating constantly.
Continue beating with a wooden spoon. Add vanilla and nuts. Drop from tip of
spoon onto waxed paper.
