| | Directions | | Beat egg whites until stiff. Combine sugar, water, and corn syrup. Cook to thin stage or 234 degrees on candy thermometer. Pour half of syrup mixture over egg whites. Stir constantly while pouring. Cook remaining half of syrup mixture to 260 degrees. Pour over egg whites beating constantly. Beat until mixture holds shape. Add vanilla and nuts. Swirl from teaspoon on to waxed paper. Makes 24 pieces. |
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| Ingredients | | - |  | 2 egg whites |
| - | | 2 1/2 cups sugar |
| - | | 1/2 cup water |
| - | | 1/2 cup light corn syrup |
| - | | 3/4 cup chopped walnuts |
| - | | 1/2 teaspoon vanilla |
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