|Sugar||2 1⁄2 Cup (40 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|White karo syrup||1⁄2 Cup (8 tbs)|
|Pecans||1 Cup (16 tbs)|
Boil sugar, water and Karo syrup until thread forms or temperature reaches 248 degrees F.
Beat egg whites while this is boiling.
When thread forms, pour 1/3 over egg whites, beating constantly on high speed with mixer.
Put syrup back on heat for about 1 minute and then pour 1/3 over mixture.
Cook last 1/3 about 1 minute and pour over mixture.
Beat until it starts getting too hard to mix.
Stir with a wooden spoon until ready to drop.
Add pecans and vanilla and drop with spoon on waxed paper when candy will stand in peaks.
Makes 36 pieces.