2 cups granulated sugar
½ cup white karo syrup
1 cup chopped nuts
1 teaspoon vanilla
½ cup hot water
2 egg whites
Pinch salt
Bring sugar, water, syrup, salt to boil and cook until it forms firm ball (250 degrees candy thermoter). About 12 minutes. In meantime beat egg whites until stiff but not dry. Add hot syrup mixture gradually beating constantly. Continue beating until cool and starts to peak, add nuts and vanilla. Drop from teaspoon onto waxed paper spread on cookie sheet or table. Store in covered container when cold.
