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4 cup sugar
1 cup light corn syrup
dash of salt
3 egg whites (stiffly beaten)
1 teaspoon vanilla
cup nuts (chopped)


Combine first 3 ingredients with cup water in 2 quart casserole. Microwave on High for 19 to 20 minutes or to 260 on candy thermometer, stirring every 5 minutes. Pour hot syrup gradually over egg whites, beating constantly at high speed until candy thickens and loses its gloss. Stir in vanilla and nuts. Drop by teaspoonfuls onto waxed paper.

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