(You will need a candy thermometer)
4 C sugar
1 C Karo Syrup
1 C water
4 egg whites
5 TBS butter
2 tsp vanilla
2 C chopped nuts
Add half sugar mixture to 4 beaten egg whites. Cook remaining sugar mixture 256 degrees. Remove from heat. Add to egg white mixture. Stir by hand until it loses gloss. Then add butter, vanilla and nuts.
Drop by teaspoon full onto a greased cookie sheet.
