Ingredients
3 cups sugar
3/4 cup light corn syrup (Karo)
3/4 cup water
3 egg whites (at room temperature)
1 teaspoon vanilla extract
1 cup pecan chips
Preparation
Combine the sugar, corn syrup and water in a heavy saucepan. Cook over low heat and stir just until sugar dissolves. Cover and cook over medium heat for 2 minutes to wash down sugar crystals from inside saucepan.
Uncover and cook, without stirring, until mixture boils and reaches hard ball stage (260 degrees F on a candy thermometer).
Beat the egg whites in a large bowl until stiff peaks form. With electric mixer running at high speed, pour the hot sugar syrup in a thin stream over the egg whites. Add vanilla and continue beating until mixture begins to hold its shape (about 5 minutes). Stir in pecans. Candy may be tinted with a few drops of food coloring, if desired.
Drop by tablespoonfuls onto watxed paper. Allow to cool.
