2 cups sugar
2 egg whites
1/2 cup Steen's Pure Cane Syrup
1 tsp vanilla
1/2 cup water
1 cup chopped nuts


Combine sugar, syrup and water in 3 quart saucepan. Place over medium heat. Stir until sugar is dissolved; boil without stirring until temperature on candy thermometer reaches 250 degrees, or when small amount of syrup dropped in cold water forms a hard ball. Remove from heat. Beat egg whites until stiff; add syrup in a steady stream, beating constantly. When mixture is still, fold in vanilla and nuts. Drop by tablespoonfuls onto wax paper.

YIELD: 1 pound candy