|Sugar||2 1⁄2 Cup (40 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Pecans||1 Cup (16 tbs), chopped|
Combine sugar, water, and corn syrup in a 3 quart saucepan; cook over low heat, stirring gently, until sugar dissolves.
Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
Uncover and cook over medium heat, without stirring, to hard ball stage (260°).
Remove from heat.
Beat egg whites in a large mixing bowl until stiff peaks form.
Pour hot sugar mixture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer.
Add vanilla, and continue beating just until mixture holds its shape (3 to 4 minutes).
Stir in pecans.
Drop by rounded teaspoonfuls onto wax paper.