• Yield: 2 to 2 1/2 dozen


2cups sugar
1/2cup light corn syrup
1/4cup hot water
1/4teaspoon salt
2-- egg whites
-- Vanilla extract to taste
-- Chopped pecans to taste


  1. Combine the sugar, corn syrup, hot water and salt in a heavy saucepan.  Bring to a boil over medium heat, stirring constanly.  Cook to 250F to 268F on a candy thermometer, hard-ball stage; do not stir.  Beat the egg whites in a mixer bowl until stiff peaks form.  Add the hot syrup mixture gradually, beating constantly.  Beat at high speed until thick.  Fold in the vanilla and pecans.  Drop by teaspoonfuls onto surface lined with waxed paper.  Let stand until cool.

Recipe reprinted with permission from Telephone Pioneers of America’s Celebrations (Telephone Pioneers of America, Chapter 34, Birmingham, Al., 1999).