INGREDIENTS:
2 C. sugar
½ C. water
1/3 C. light corn syrup
2 egg whites
½ tsp. vanilla or almond extract
1 ½ C. coarsely chopped and toasted pecans
PREPARATION:
In a heavy saucepan, combine the sugar, water and corn syrup. Bring to boil and cook until the sugar dissolves. Cook briskly, unstirred and undisturbed, for 10-15 minutes, until the temperature reached 255 degrees on a candy thermometer, or a drop of the mixture in cold water forms a firm almost brittle ball.
In a large bowl, beat the egg whites until they form stiff peaks.
As soon as the syrup reaches the correct temperature, remove the pan from the heat and pour the syrup into the egg whites, beating with electric mixer all the while. Pour the syrup in a very thin stream. No need to scrape the syrup saucepan. Add vanilla and continue to beat the mixture for another 10 minutes or so, until it loses its gloss and is firm enough to hold its shape in a spoon. Stir in the pecans at once.