Mrs. Lois Spencer
Farmerville, La. #207 OES
- 2 1/2 cups sugar
- 1/2 cup Karo
- 1/4 tsp salt
- 1/2 cup water
Combine and cook until candy thermometer reads 248°.
Beat 2 egg whites until stiff but not dry. Pour half syrup mixture over while beating. Cook remainder of syrup to 272° then beat into first mixture. Continue beating until it will hold its shape.
Blend in vanilla and nuts. Drop on waxed paper.