Recipes

Stir sugar, corn syrup and water over low heat until sugar dissolves. Cook without stirring, to 260 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball. In mixer bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla, beat until mixture holds its shape and becomes slightly dull. Mixture may become too stiff for mixer. Fold in nuts. Drop mixture from tip of buttered spoon onto wax paper.