(This was my mother-in-law's recipe and is in her handwriting)
1 cup boiling water
3/4 cup light Karo
3 cups sugar
2 egg whits
1 cup chopped pecans
1 teaspoon vanilla
Cook water, Karo, sugar and salt to the soft ball stage (234 degrees on candy thermometer).
Add 1/2 of the syrup, a tablespoon at a time, to well-beaten egg whites beating constantly.
Continue cooking remaining syrup until it reaches the crack stage (270 degrees on candy thermometer).
Pour into egg mixture and continue beating until high gloss changes to dull.
Fold in pecans and vanilla and drop by the spoonful on wax paper.
Have boiling water ready in case candy sets up too fast.
Add 2 or 3 drops to make it creamy as it is spooned onto wax paper.
YIELD 48 PIECES
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