Ingredients

Part 1:
1 1/2 cups sugar
1 1/4 cups light corn syrup
1 1/4 cup water
3 small egg whites

Part 2:
3 cups sugar
3 cups light corn syrup
4 teaspoons vanilla
1/4 cup butter, melted
1 teaspoon salt
3 cups blanched slivered almonds, delicately toasted

Part 1: Combine sugar, corn syrup and water in 3-quart heavy saucepan. Cook, stirring until sugar dissolves. Continue to cook at low boil to soft ball stage. When syrup reaches 230 degrees, beat egg whites until they stand in peaks. When syrup reaches 238 degrees, add it in a fine stream to egg whites, beating constantly until mixture become thick and is lukewarm. (It will keep several days if well-covered with foil and refrigerated.)

Directions

Part 2: Combine sugar and corn syrup in heavy saucepan. Cook over medium heat, stirring constantly to 275 degrees. Meanwhile, place Part 1 in lightly buttered large bowl. Pour hot syrup (Part 2) over it all at one time. Mix with heavy wooden spoon. Add salt and nuts; mix again. Turn into 2 well-buttered 9-inch square pans; flatten candy with buttered hands. Let stand several hours. Turn onto cutting board, cut each pan of candy into 1-inch squares, 81 pieces, and wrap immediately in waxed paper. Keeps well in refrigerator or freezer.

Note: Temperatures are for sea level; adjust to altitude.

Each serving contains 119 calories; 3 gm fat; 24 gm carbohydrate; 60 mg sodium; 2 mg cholesterol.