*** Combine sugar, salt, corn syrup and water in 8 cup glass measure. Microwave on high, uncovered 3 minutes. Stir. Microwave on high, uncovered 8 to 10 minutes or until a small amount dropped in very cold water forms a hard ball (about 260F).
*** Meanwhile: beat egg whites in large bowl until stiff peaks form. Pour hot syrup in thin stream over egg whites while beating at high speed. Add vanilla. Continue beating until mixture holds it's shape and starts to lose it's gloss (about 5 minutes). Fold in pecans. Spoon onto wax paper.
Yield: @ 50 Pieces.
Note: Candies adapt well to microwave cooking. Only occasional stirring is necessary with microwave cooking.
*** Use a deep bowl to allow mixture to boil without spillage.
*** Stir mixture after it comes to a boil so all sugar is dissolved.
*** Microwave candies uncovered.
*** Don't leave the thermometer in the candy during microwave cooking unless it is specifically designed for the microwave.
Cajun Country -- New Iberia, Louisiana