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    Source of Recipe


    Betty Crocker's Cookbook, 1978

    Recipe Introduction


    This is one of my favorite Christmas candies to eat. They need to be made when the humidity is low, or they won't turn out.

    List of Ingredients




    2 2/3 cups sugar
    2/3 cup light corn syrup
    ½ cup water
    2 egg whites, room temperature
    1 tsp. vanilla
    2/3 cup broken nuts

    Recipe



    Heat sugar, corn syrup and water in qt saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 260 degrees. Remove from heat.
    When sugar mixture is almost up to temperature, beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. Fold in nuts. Drop mixture onto parchment paper.
 

 

 

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