3/4 c water
1 c white Karo syrup
3 egg whites, stiffly beaten
1 tsp vanilla flavoring
1 c chopped pecans
Combine sugar, water, and syrup in saucepan over low-medium heat. Stir until sugar is dissolved. Cook, without stirring, to 255 degrees on candy thermometer or hard ball stage. I seem to have better luck cooking to about 258. Remove from heat. Pour syrup in a fine stream over egg whites, beating FOREVER til mixture holds shape. Add vanilla and nuts. Drop from spoon onto waxed paper. Do not even try to make this with a hand held mixer...it doesn't have enough power. Start mixer on high but turn it down as you hear the sound of the motor change or you will burn up the motor. I start at 10, turn down to 8 pretty soon and usually finish it on 6( this is on a Kitchenaide mixer). You will think it is never going to hold it's shape but don't give it. It will eventually get there.
via Kathy Walker Baker
via Kathy Walker Baker
