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• 3 cups sugar
• 3/4 cup light corn syrup(Karo©)
• 3/4 cup water
• 3 egg whites (at room temperature)
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Combine the sugar, corn syrup and water in a heavy saucepan. Cook over low heat and stir just until sugar dissolves. Cover and cook over medium heat for 2 minutes to wash down sugar crystals from inside saucepan.

Uncover and cook, without stirring, until mixture boils and reaches hard ball stage (260°F on candy thermometer).

Beat the egg whites in a large bowl until stiff peaks form. With electric mixer running at high speed, pour the hot sugar syrup in a thin stream over the egg whites. Add vanilla and continue beating until mixture begins to hold its shape (about 3 or 4 minutes). Stir in pecans. Candy may be tinted with few drops of food coloring, if desired.

Drop by tablespoonfuls onto waxed paper. Allow to cool. Makes about 5 dozen pieces.