Stir sugar, corn syrup and water over low heat
until sugar dissolves. Cook without stirring,
to 260 degrees on candy thermometer or until
small amount of mixture dropped into very cold
water form a hard ball. In mixer bowl, 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.
Mixture may become too stiff for mixer. Folds
in nuts. Drop mixture from tip of buttered
spoon onto wax paper.
|