3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
2 egg whites, stiffly beaten
1 small box raspberry gelatin
1/2 cup flaked coconut
1 cup chopped nuts
Combine sugar, corn syrup and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage.
Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks.
Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape.
Fold in coconut and nuts (optional).
Pour into greased 9-inch square pan.
Top with rows of chopped nuts and coconut.