Special thanks to: AE, Shreveport, LA Servings: 1 Directions: 2 1/3 cups sugar 2/3 cup light corn syrup 1/2 cup water 2 egg whites 1/4 tsp. salt 3/4 cups chopped Surratt Farms pecans 1 tsp. vanilla Combine sugar, corn syrup and water in a saucepan. Stir over low heat until sugar dissolves. When mixture boils, cover for one minute, then uncover and cook without stirring until a small amount dropped into cold water is brittle (265 degrees on a candy thermometer). When almost done, beat egg whites and salt untill they form stiff peaks. Slowly pour the syrup mixture in and continue to beat until no longer shiny and mixture will hold its shape when dropped from a spoon. Add pecans and vanilla. Drop at once onto waxed paper. Makes 4 dozen. Special Notes: