2-1/3 granulated sugar
2/3 cup white corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1/2 cup chopped brazil nuts or walnuts (or flaked coconut)
1/2 teaspoon vanilla or almond extract
In 2-quarter saucepan, combine sugar, corn syrup, water, salt, stir over low heat until sugar dissolves. Cover, boil 1 minute or until all sugar crystals on side of pan have dissolved. Uncover, cook gently, without stirring, to 265 degrees fahrenheit. On candy thermometer, or until a little mixture, dropped into cold water, forms almost brittle ball. Meanwhile, in a large bowl, with mixer at high speed (or with hand beater), beat egg whites until stiff. Slowly pour on syrup, beating, until mixture loses gloss and small amount dropped from spoon holds its shape. Add nuts, vanilla. Drop by teaspoonfuls onto greased shallow pan (do not scrape saucepan, leavings may be sugary). If desired, sprinkle with chopped nuts, chocolate, or tinted coconut.