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Ingredients: 2 Cup(s) Sugar 1/2 Cup(s) Water 3 Tablespoon(s) Light corn syrup 3 Egg whites 1 Dash(s) Salt 1/2 Teaspoon(s) Butterscotch flavoring 1/2 Teaspoon(s) Vanilla 1 Cup(s) Chopped pecans or walnuts Directions: Cook sugar, water, and corn syrup in a covered saucepan until mixture boils rapidly. Remove lid and place thermometer in pan. Cook to 236F. Whip egg whites until stiff. Pour 1/3 cup cooked syrup slowly over the beating egg whites. Continue beating at medium speed. When remaining syrup cooks to 264F add it to beaten egg white mixture, pouring in a small stream and beating constantly. Beat 12-15 minutes longer, until batch loses gloss. REmove beater, add salt, falvorings, and nuts. Drop by spoonfuls on waxed paper. Store in tight container.
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