by: Mary Lynn Hegdahl 2009
Makes about 85 pieces in less than an hour
In a small (1 quart) heavy pot, mix sugar, corn syrup, water and salt. Over medium-high heat, stir until sugar dissolves (100 degrees) scraping sides carefully. Do NOT stir after candy begins to boil. When candy reaches about 230, beat egg whites until stiff in a large mixing bowl. When candy reaches 340, slowly pour 1/2 of the syrup over the stiffly beaten egg whites, beating constantly at high speed. Cook remaining syrup to 260. Pour in a thin stream into egg mixture, beating at high speed. Add vanilla. Beat on high speed until candy begins to thicken. Add nuts and continue beating by hand until test pieces dropped onto waxed paper hold shape and candy has lost its gloss. When ready, using two teaspoons drop onto waxed paper carefully forming pieces into swirl shape. If candy becomes too firm before all is dropped, add a very few drops of hot water into the mixture, stir well and continue dropping.
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