1/2c. light corn syrup
1/2c. hot water
1/4t. salt
2 egg whites, room temperature
1t. vanilla
1/2c. chopped nuts (optional)
In a 2 qt. saucepan, combine sugar, corn syrup, hot water, and salt. Cook and stir till sugar dissolves and mixture comes to a boil. Cook to hard-ball stage (250℉) without stirring. Wipe crystals from sides of pan now and then with fork wrapped in damp cloth or paper towel. Remove from heat. In a separate large mixing bowl, beat egg whites till stiff peaks form. Gradually pour hot syrup over beaten egg whites, beating constantly with a wire whisk. Add vanilla and contine beating until mixture will hold its shape when dropped from a spoon. Stir in nuts.
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