4 cups sugar
1 cup light corn syrup
3/4 cup water
Dash of salt
3 egg whites
1 tsp almond extract
1/2 cup chopped toasted pecans
Combine sugar, corn syrup, water and salt in a 2-quart glass casserole.
Microwave on HIGH for 19 minutes, stirring every 5 minutes or to 260 degrees on candy thermometer.
Beat egg whites until very stiff.
Pour hot syrup gradually over the egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss.
Fold in extract and nuts.
Drop by spoonfuls onto waxed paper.