Combine sugar, water and vinegar in a buttered 4 cup glass measure; cover
with plastic wrap. Microwave 12 to 15 minutes on Roast or until candy forms
a firm ball in cold water (240 degrees). Meanwhile, beat egg white in
medium mixer bowl until stiff peaks form. Pour candy syrup in thin stream
into egg white, beating constantly with mixer. Add vanilla; beat until
mixture is stiff. Fold in nuts. Drop mixture by teaspoonfuls onto wax
paper. Cool. Makes approximately 30 candy pieces. Tip: For extra color, add
1/4 cup chopped candied cherries when adding nuts.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 22,
1998
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“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”
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