2 2/3 cup sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup chopped walnuts
Line cookie sheet or counter with waxed paper.
In a heavy quart pan, heat sugar, corn syrup and water over low heat, stirring constantly until the sugar is dissolved. Next, heat without stirring to 260 F. Remove from heat. Set aside.
In a large separate bowl, beat egg whites until stiff peaks form. Continue beating whites while slowly pouring hot syrup in a very thin stream into the egg white mixture.
Add vanilla and beat until mixture holds its shape and loses its gloss. Fold in nuts. Drop from tip or buttered spoon onto waxed paper.
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