Ingredients:
4 cup sugar
1 cup light corn syrup
4 egg wbites
1⁄2 cup butter
1 cup water
1/11tsp. salt
1 tsp. vanilla
1 cup chopped nuts
Instructions:
Combine first four ingredients in a saucepan and heat to hard ball stage without stirring. In meantime, beat egg whites until light. Pour syrup slowly ov. er egg whites, beating constantly. continue to heat until mix-ture holds its shape and looses its gloss. Then add butter, vanilla and nuts; continue beating for a few minutes and tum out inoblong buttered pan or drop by teaspoon onto waxed paper. Makes about 2 1/2 lbs.
Notes:
Servings Yield:
Makes about 2 1/2 lbs