1 cup boiling water
3/4 cup light Karo syrup
3 cups granulated sugar
Pinch of salt
2 egg whites
1 cup chopped pecans
1 teaspoon vanilla extract
Put water, Karo syrup, sugar and salt in a 3-quart saucepan. Clip a candy thermometer to the side of the saucepan. Cook to the soft-ball stage (234 degrees F).
Add 1/2 of the hot syrup, a tablespoon at a time, to well-beaten egg whites, beating constantly. Continue cooking remaining syrup until it reaches the hard-crack stage (270 degrees F).
Pour into egg mixture and continue beating until high gloss changes to dull.
Fold in pecans and vanilla extract 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.
Makes 48 pieces.