Preparation:
This confection truly lives up to its name. Before electric mixers. Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 260 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.Beat egg whites in medium bowl until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use countertop mixer.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Fold in nuts.Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container. To Microwave: Mix sugar, corn syrup and water in 8-cup microwavable measure until sugar is thoroughly moistened. Microwave uncovered on high 13 to 15 minutes, stirring once after 5 minutes, to 260 degrees on microwave candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that hold its shape but is pliable. Continue as directed. |
