Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Sugar |
| ½ cup | Water |
| 1 cup | Pecans |
| ½ cup | White corn syrup |
| ⅛ teaspoon | Salt |
| 1 teaspoon | Vanilla |
| 2 \N | Egg whites; stiffly beaten |
Heat sugar, water, corn syrup & salt. Stir constantly until sugar has dissolved. Continue cooking until syrup spins a thread (234-238 degrees).
Slowly pour half of syrup over egg whites, beating constantly by hand or mixer. Cook other half until it forms a hard ball in cold water (248-254 degrees). Proceed as before, beating until stiff enough to shape. Fold in vanilla & nuts. Drop with spoon onto waxed paper. Decorate with cherries or pecans.
MRS. J.Q. FLOYD
BILLIE SUE ROHRSHEIB
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .