3 Cups Sugar
1/2 Cup Light Corn Syrup (Karo)
1/2 Cup Water
2-3 Stiffly Beaten Egg Whites
2 tsp Vanilla
1 1/2 Cups Chopped Pecans
Stir the first three ingredients together in a saucepan over low heat until the sugar is dissolved. Boil without stirring to 234 degrees on a candy thermometer or to soft ball stage (A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers)
Slowly pour half of syrup over stiffly beaten egg whites, while beating with a mixture. Continue to beat egg white mixture.
Return remaining syrup to heat and boil without stirring to 250 degrees or hard ball stage (The ball is more rigid but still pliable)
Remove from heat and pour remaining syrup over egg whites, beat until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape.
Fold in nuts and vanilla. (I like to use whole nuts on top instead of folding in chopped nuts)
Drop by spoonfuls onto waxed paper. Allow to cool, store in airtight container.