2 cups white sugar
2/3 cup corn syrup
1/3 cup water
2 egg whites
1 teaspoon vanilla
1/4 teaspoon almond
1 cup pecans
Cook sugar, corn syrup and water until syrup spins a long thread or 230 degrees.
Add 1/3 of syrup to stiffly beaten egg whites.
Place remaining syrup on fire and let it boil one minute, then add another third to egg white mixture beating constantly.
Boil the remaining syrup one minute more, then add to egg mixture and continue beating until candy is creamy.
Add flavoring, nuts and pour into buttered pan to cool.
