2 1/2 c sugar
1/2 c white karo
1/2 c water
2 egg whites
1 tsp vanilla
1 cup coarsely chopped nuts
Get egg whites separated and at room temperature. Cook sugar, karo, water until it forms a hard ball in cold water (255 degrees with a candy thermometer). While syrup is cooking, beat the whites of 2 eggs very stiff. Pour syrup very slowly into egg whites, add vanilla beating the entire time. Beat until creamy (when it begins to lose glossiness). It will probably take about 10 plus or minutes for this process. Add nuts immediately and drop by spoonfuls on waxed paper.
1/2 c white karo
1/2 c water
2 egg whites
1 tsp vanilla
1 cup coarsely chopped nuts
Get egg whites separated and at room temperature. Cook sugar, karo, water until it forms a hard ball in cold water (255 degrees with a candy thermometer). While syrup is cooking, beat the whites of 2 eggs very stiff. Pour syrup very slowly into egg whites, add vanilla beating the entire time. Beat until creamy (when it begins to lose glossiness). It will probably take about 10 plus or minutes for this process. Add nuts immediately and drop by spoonfuls on waxed paper.
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