2 cups sugar
1/2 cup light corn syrup
1/2 cup ice water
2 large egg whites
1 cup pecans, finely chopped
1 teaspoon pure vanilla

Combine sugar, syrup and water in a heavy saucepan. Heat on low, stirring constantly until sugar is dissolved. Raise heat and bring to a boil, cooking until it reaches the firm-ball stage. Remove from heat. In a large mixing bowl, beat egg whites with an electric mixer until stiff but not dry. Slowly add syrup to egg whites in a slow, steady stream, beating at low speed. When all syrup is mixed in, beat at high speed until candy holds its shape when the beaters are pulled away from the bowl, about 20 minutes. Fold in nuts and vanilla. Drop by spoonfuls onto a wax paper-lined baking sheet and let stand until firm.

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