Originally in the 1991 cookbook


2 2/3 cups sugar
2/3 cup corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla
2/3 cup broken nuts


  1. Stir sugar, corn syrup and water over low heat until sugar is dissolved.
  2. Cook, without stirring, to 260 degrees F on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball).
  3. In mixing bowl, beat egg whites until stiff peaks form.
  4. Continue beating while pouring hot syrup in a thin stream into egg whites.
  5. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer).
  6. Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper.

Makes 4 dozen candies

– Try to make your candy on dry days.
– The candy does not set as well on humid or rainy days.


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