2 2/3 C sugar
2/3 C light corn syrup
1/2 C water
2 egg whites
1 t vanilla extract
2/3 C nuts, chopped
Place the sugar into a medium heavy saucepan.
Add the corn syrup and water.
Place the pan over low heat and stirring continuously cook the mixture until all the sugar has dissolved.
Once the sugar has dissolved allow the mixture to cook until the candy thermometer reaches 260 degree, being sure not to stir.
Remove the pan from the heat.
Place the egg whites into a large mixing bowl.
Beat with an electric mixture until soft peaks begin to from when the beaters are lifted up.
Continue beating the mixture as you pour the hot syrup in a steady stream into the egg whites.
When all the syrup mixture has been added pour in the vanilla extract and continue beating until the mixture holds uniform shape.
Fold in the nuts with a rubber spatula.
Place wax paper on a large cookie sheet being sure to cover it completely.
Butter the end of a wooden spoon.
Drop the mixture with the wooden spoon onto the prepared baking sheet.
Allow the candy to cool before placing in a sealed container.
Serving Size: 4 dozen
This mixture can become very stiff once you add the hot syrup to the egg whites. If this occurs use a large spoon or your hands to continue mixing in the ingredients. By buttering a wooden spoon you should have no trouble removing the candy mixture onto the wax paper to cool.