2 ½ C. sugar
½ c. light corn syrup
½ c. water
¼ t. salt
2 egg whites
1 t. vanilla
½ c. chopped nuts--optional
In a 2 quart saucepan combine sugar, corn syrup, water and salt.
Cook to hard-ball stage (260 degrees) stirring only until sugar dissolves. Meanwhile, as syrup heats, beat egg whites at high speed on electric mixer until stiff peaks form. Very gradually add the syrup to egg whites beating at high speed. Add vanilla and continue beating until candy holds its shape (about 4 to 5 minutes). If desired add chopped nuts. Drop from teaspoon onto waxed paper. Swirl top.
Recipe from Barbra Sanchez
