Ingredients: 21/2 cups sugar ½ cup water½ cup light corn syrup ¼ tsp. salt 2 egg whites 1 tsp. vanilla extract 1 cup chopped pecans, toasted Garnish: toasted pecan halves Directions: 1. Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248° (about 15 minutes). Remove syrup mixture from heat.
2. Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes.
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