3 cups granulated sugar
3/4 cup cold water
2 egg whites
1 cup chopped nuts
3/4 cup white Karo syrup
1/4 teaspoon salt
1 (3 ounce) box Jell-O (flavor desired)
1/2 cup miniature marshmallows
Combine sugar, syrup, water and salt in heavy saucepan. Cook over medium heat, stirring continually until it boils. Cook without stirring to a hard boil.
Remove from heat and put into a bowl. Place the bowl in an ice bath and add Jell-O, mixing well to dissolve completely.
Beat egg whites until stiff peaks form.
After the Jell-O mixture has cooled to room temperature in the ice bath, gently fold in the stiffly-beaten egg whites.
Add the marshmallows and nuts.
Refrigerate for at least 4 hours or overnight.