3 c Sugar
1/2 c Light corn syrup
2/3 c Water
1/4 ts Salt
1 Egg white
1/4 ts Vanilla
1 c Pecans; chopped
In a 3-quart glass bowl, microwave sugar, syrup and water on FULL
POWER for 12 to 18 minutes, or until mixture spins a fine thread.
In another bowl, add salt to egg whites, beating constantly until
whites are stiff and form peaks. Slowly pour a thin stream of syrup
mixture into egg whites, beating constantly until mixture loses
shine and thickens. Stir in vanilla and nuts. Immediately drop by
teaspoonsful on waxed paper.
From the Sharp Microwave Oven Cook Book.
This has been a never-fail recipe for me. The only problem I have
had is cooking too long; then you had better have someone to help
you drop the candy before it gets too hard.
