2 cups granulated sugar
1/2 cup light Karo syrup
1/2 cup milk
2 egg yolks
1 cup nuts, chopped
1 teaspoon vanilla extract
Combine sugar, Karo syrup and milk in a saucepan. Clip a candy thermometer to the side of the saucepan. Cook over low heat until mixture reaches the hard ball stage (248 degrees F).
While syrup is cooking, beat egg yolks.
Add hot syrup to eggs very slowly, beating until slightly cool.
Add nuts and vanilla extract.
Drop by spoonsful onto wax paper.
Makes 16 to 20 pieces.