|Sugar||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Nuts||3⁄4 Cup (12 tbs), chopped|
|Cherries||3⁄4 Cup (12 tbs), candied|
|Vanilla extract||1 Teaspoon|
1. Combine sugar, water and corn syrup in a 2-quart oven-proof glass mixing bowl/pitcher. Cook uncovered in microwave oven 6 minutes at HIGH, or until sugar is dissolved. Continue cooking to hard-ball stage (5 to 6 minutes at HIGH); stir occasionally.
2. Meanwhile, beat egg whites until stiff, not dry, peaks form.
3. Pour syrup over egg whites in a thin stream, beating constantly. Continue beating until creamy (15 to 20 minutes). Mix in nuts, cherries and vanilla extract. Turn into a buttered 11 x 7-inch pan. Cut into squares when firm.