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Ingredients
- 4 c. sugar
- 1 c. syrup (white Karo)
- 1/2 c. water
- 1/2 tsp. salt
- 4 egg whites
- 1 Tbsp. vanilla
- 4 c. chopped pecans
Method
- Stir together sugar, syrup, water and salt. Boil to 240°. Slowly pour 1/3 of mixture over 4 stiffly beaten egg whites. Beat constantly. Cook remaining mixture to 265°. Beat the remaining mixture into egg whites. Cool. Add 1 tablespoon powdered sugar to spread crystallization. Then beat again. Add vanilla and pecans. Spoon up on wax paper. (Tape paper with scotch tape to counter top.)
