3 cups sugar
3/4 cups light corn syrup
3/4 cups water
2 egg whites, stiffly beaten
1 (3 oz.) pkg strawberry jello
1 cup chopped toasted pecans
Combine sugar, syrup and water. Bring to a boil, stirring constantly.
Then cook without stirring to 260 degrees on candy thermometer.
Combine beaten egg whites and jello. Beat until mixture forms peaks.
Pour hot syrup in a thin stream into egg whites, beating constantly.
Beat until candy loses its gloss and holds its shape.
Fold in nuts. Drop by spoonful onto wax paper.