4 cups sugar
1 cup light corn syrup
3/4 cup water
3 egg whites, stiffly beaten
1 tsp vanilla
1 cup broken nuts

Combine sugar, corn syrup and water in saucepan over low-medium heat. Stir until sugar is dissolved, then cook mixture without stirring until heat reaches 260 degrees. (A little dropped into cold water will form into a hard ball.) Start beating egg whites when candy thermometer reaches 255 degrees. Remove mixture from heat and pour in a fine stream, beating constantly, into the egg whites. Continue beating until mixture holds its shape and loses its gloss. Add vanilla and nuts. Beat all ingredients together for five minutes. Drop quickly from tip of spoon onto waxed paper in individual peaks or spread in buttered pan and cut into 1" squares when firm. Makes 8 dozen pieces.

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