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Ingredients
- 2 c. sugar
- 1/2 c. water
- 1/2 c. white Karo
- 1 c. nuts
- 2 egg whites
- 1 tsp. vanilla
Method
- Combine sugar with water and Karo.
- Cook over low heat, stirring constantly until sugar is dissolved.
- Continue cooking until very hard, brittle ball is formed or a thread spins (275° or 280° on candy thermometer).
- Remove from fire.
- Add syrup gradually to 2 stiffly beaten egg whites beaten until stiff but not dry. Turn to medium speed and continue beating until stiff.
- Add vanilla and nuts.
- Drop from teaspoon on waxed paper.
