2 egg whites 1 cup firmly packed brown sugar 1 cup granulated sugar 2 tablespoons light corn syrup 1/2 cup water 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 cup coarsely chopped walnuts or pecans
In small bowl of electric mixer, let egg whites warm to room temperature, about 1 hour. In heavy 2 quart saucepan combine both kinds of sugar, corn syrup and water.
Cook, stirring with wooden spoon, over low heat until sugar is dissolved. Continue cooking over low heat without stirring, to 255 degrees F on candy thermometer, or until a little syrup in cold water forms a hard ball. Set aside to cool slightly.
Meanwhile at high speed, beat egg whites with salt until stiff peaks form, when beaters are slowly raised. When thermometer goes down to 250 degrees F gradually pour hot syrup in a thin stream over egg whites, beating constantly at high speed. Continue beating mixture is stiff enough to hold its shape when beaters are raised.
With wooden spoon beat in vanilla and nuts. Drop by rounded teaspoonfuls, 2-1/2 inches apart, onto a tray lined with waxed paper, swirling each candy into a peak. Let dry at room temperature.
To store: Store at room temperature in a covered container. Will keep several weeks.
179 calories, 3 grams fat, 38 grams carbohydrates, 2 grams proteinper piece. This recipe is low in sodium. This recipe is low in fat.