2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup coarsely chopped nut

Cook sugar, corn syrup and water (use 1 tablespoon less water on humid
days) in 2-quart saucepan over low heat, stirring constantly, until sugar
is dissolved. Continue cooking, without stirring, to 260° on candy
thermometer or until small amount of mixture dropped into very cold water
forms a hard ball that holds its shape but is pliable.

Beat egg whites in medium bowl with electric mixer on high speed until
stiff peaks form. Continue beating while pouring hot syrup in a thin stream
into egg whites, beating constantly on medium speed. (For best results, use
electric stand mixer, not a portable handheld mixer since beating time is
about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture
holds its shape and becomes slightly dull. (Mixture may become too stiff
for mixer.) Gently stir in nuts.

Drop mixture from buttered spoon onto waxed paper. Let stand at room
temperature at least 12 hours, turning candies over once, until candies
feel firm. Store in airtight container.

Makes about 4 dozen candies

This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.