Serves 4 dozen pieces candy
  • 2 1/3 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1/4 tsp salt
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1 cup nuts, coarsely chopped
  • Butter a 15 1/2x12 inch baking sheet lightly; set aside. In a heavy saucepan, cook the sugar, corn syrup, water and salt over low heat, stirring until sugar dissolves. Continue cooking, without stirring, until candy thermometer reaches 264 degrees (hard-ball stage). When syrup is almost ready, beat egg whites until stiff. Pour hot syrup into egg whites in fine stream, beating constantly. Add vanilla. Continue beating until moisture holds its shape when dropped from spoon. Mix in nuts quickly. Working rapidly, drop mixture by generous teaspoonful onto prepared pan. Cool thoroughly.
  • From Mrs. Joseph Sorenson, Austin, MN

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