2 CUPS SUGAR
1/8 TSP SALT
1/2 CUP LIGHT CORN SYRUP
1/3 CUP WATER
4 WHITES EGGS
1 TSP VANILLA
1-1/2 CUP CHOPPED PECANS
Combine sugar, salt, corn syrup and batter in 8 cup glass measure.
Microwave on high, uncovered 3 minutes. Stir. Microwave on high,
uncovered 8 to 10 minutes or until a small amount dropped in very cold water forms
a hard ball (about 260°F).
Meanwhile: beat egg whites in large bowl until stiff peaks form.
Pour hot syrup in thin stream over egg whites while beating at high speed.
Add vanilla. Continue beating until mixture holds it's shape and starts to lose it's
gloss (about 5 minutes). Fold in pecans. Spoon onto wax paper.
Yield: @ 50 Pieces.
Note: Candies adapt well to microwave cooking. Only occasional stirring
is necessary with microwave cooking.
Use a deep bowl to allow mixture to boil without spillage. Stir mixture
after it comes to a boil so all sugar is dissolved.
Microwave candies uncovered.
Don't leave the thermometer in the candy during microwave cooking unless
it is specifically designed for the microwave.
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