4 cups sugar
1 cup white syrup
3/4 cup water
3 large egg whites
1 teaspoon vanilla
1 cup chopped pecans
Combine sugar, syrup and water in a heavy 3-quart pot and using a candy thermometer bring to a boil
and cook to 260 degrees. While this is cooking beat egg whites until peaks form. When syrup has
reached 260, pour slowly over beaten egg whites. Keep on beating until mixture thickens and holds its
shape. Last of all add vanilla and nuts. Drop by rounded teaspoons on buttered wax paper. Depending
on size it makes approximately 75 pieces. If mixture should start to dry out just add. a few drops of
water and stir.
Carol Sue Carnes
This recipe was made by my mother and I since 1954. It’s a never fall recipe, and now that my mother
passed in 1977, my family still looks forward to it every Christmas.