3 cups sugar
1 cup white syrup
2/3 cup water
2 egg whites
1/4 teaspoon almond extract
1 teaspoon vanilla
3/4 cup nuts, chopped (pecans or walnuts)
Directions: In a heavy sauce pan, cook sugar, syrup, and water over medium heat to 265°F. Use a candy thermometer to be sure of temperature. Cover most of the time to avoid the forming of crystals. Meanwhile beat egg whites until stiff but not dry. Hold syrup about 12 inches above egg whites and pour in a steady stream, beating constantly. Add flavorings. Continue beating until it begins to lose it gloss. Add nuts and blend. Drop by spoonfuls onto waxed paper or form into 1 inch rolls to be sliced later.
Notes: Recipe was given to me by a dear friend. Store in a covered container.