|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.
Serving size: Complete recipe
Calories 3328 Calories from Fat 719
% Daily Value*
Total Fat 77 g118.5%
Saturated Fat 12.8 g63.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1197.6 mg49.9%
Total Carbohydrates 657 g219.1%
Dietary Fiber 10.2 g40.9%
Sugars 551.3 g
Protein 37 g73.9%
Vitamin A Vitamin C
Calcium 23.6% Iron 0.59%
*Based on a 2000 Calorie diet