- 2 cups sugar
- 2/3 cup light corn syrup 1/2 cup water
- 1/2 cup water
- 2 egg white
- 1 teaspoon vanilla
- 2/3 cup coarsely chopped nuts
Cook sugar, corn syrup, and water (use 1 tablespoon less on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260 degrees Fahrenheit on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature until candies feel firm. Store in airtight container.
—Submitted by Nanette Coffey