21/2 cups sugar
½ cup of water
½ cup light corn syrup
¼ tsp. salt
2 egg whites
1 tsp. vanilla extract
1 cup chopped pecans, toasted
Garnish: toasted pecan halves
1. Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer
registers 248° (about 15 minutes). Remove syrup mixture from heat.
2. Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of the hot syrup in a thin stream
over egg whites, beating constantly at high speed, about 5 minutes.
3. Cook remaining half of syrup over medium heat, stirring occasionally until a candy thermometer registers 272°
(about 4 to 5 minutes). Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high
speed until mixture holds its shape (about 6 to 8 minutes). Stir in 1 cup chopped pecans.
4. Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper. Garnish, if desired. Cool.