2 egg whites 1/4 Tsp salt
1 Cup firmly packed brown sugar 1 Tsp vanilla
1 Cup granulated sugar 1/2 Cup coarsely chopped pecans
2 Tbl light corn syrup
1/2 Cup water
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 255F on a candy thermometer, or until a little syrup in cold water forms a hard ball. Set aside to cool slightly.
Meanwhile, beat egg whites with salt at high speed until stiff peaks form when beaters are slowly raised.
When thermometer goes down to 250F, 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.