|Honey||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
In a saucepan, cook honey, water, and vinegar until mixture forms a firm ball when dropped into cold water, or reaches 244° F.
While the mixture is cooking, beat the egg white until stiff but not dry.
When syrup is the correct consistency, pour it very slowly into egg white, beating continually until creamy, light, and firm.
Add chopped nuts and vanilla.
Drop by the teaspoonful on buttered wax paper or spread in a buttered 8 x 8-inch pan.
When partly cooled, cut into squares.
Press a pecan half into center of each piece.