This recipe came from the Dunkerton, Iowa – First Baptist Church Cookbook – 1932.
2 C. sugar
2/3 C. light Karo syrup
1/3 C. hot water
2 egg whites, beaten very stiff
1 C. nuts, chopped
1 tsp. vanilla
Boil the sugar, syrup and hot water together until it spins from fork tines. Have ready the beaten whites of 2 eggs, very stiff; and chopped nuts. Pour hot syrup on this slowly, beating all the time. Add vanilla. Beat it until it will stand alone, then drop on buttered plates. Black walnuts are especially fine in this kind of candy.