In one pot, cook sugar, Karo syrup and 2/3 cup water until it forms a soft ball or 240° on a candy thermometer. In another pot, cook 1 cup sugar and 1/2 cup water. Cook until this forms a thread or about 310°. In mixer, beat 2 egg whites until stiff. Add small pot first, then add large pot, adding very slowly. Add 2 teaspoon vanilla after turning mixer off. After a few minutes, add 1 cup nuts. Stir with a wooden spoon until ready to drop. Drop on wax paper with teaspoon until it hardens.
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