|Light corn syrup||1⁄2 Cup (8 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Coarsely chopped nuts||1 Cup (16 tbs)|
In saucepan mix corn syrup, sugar, salt, and water.
Cook, stirring, until sugar is dissolved.
Continue cooking, without stirring, until 248°F.registers on candy thermometer, or until a small amount of mixture dropped into cold water forms a firm ball.
Beat egg whites until stiff but not dry.
Pour about half of syrup slowly over whites, beating constantly.
Cook remainder until 272°F.registers on candy thermometer, or until a small amount of mixture dropped into cold water forms hard but not brittle threads, the soft-crack stage.
Add slowly to first mixture and beat until mixture holds its shape.
Add vanilla and nuts and drop by dessertspoonfuls onto wax paper, or spread in buttered 9-inch square pan.
When firm, cut into squares.
Makes about 1 ½ pounds.