Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Brown sugar; light |
| 1½ cup | Sugar; white |
| 1 cup | Water; cold |
| ½ cup | Nuts; chopped |
| 1 tablespoon | Vinegar |
| 2 eaches | Egg whites |
| ¼ teaspoon | Salt |
| 1 teaspoon | Vanilla |
Boil sugar, water and vinegar to soft ball stage. Remove from fire.
Beat egg whites and salt until stiff. When syrup has stopped bubbling, pour gradually into egg whites and beat well. When it begins to stiffen, add vanilla and nuts. Drop by teaspoonful on wax paper. Makes 2 dozen.
Source: Ruth Spencer, Racine Grange, Melga County, OH