1 c Sugar
1/3 c White corn sirup
1/3 c Strained honey
1/4 c Water
1/4 ts Salt
2 Egg whites
1 c Chopped nuts
1/4 ts Vanilla
1/2 lb Dipping chocolate
Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball stage (265 – 270 F). Add salt to eggs. Beat until stiff. Gradually pour on half of the sirup, beating constantly with the egg beater or a spoon. Boil remaining sirup to hard crack stage (285 – 290 F). Pour gradually onto egg mixture, beating constantly. Place
over fire on asbestos mat. Beat until thick. Add flavoring and nuts. Pour into well-buttered, shallow pans. When cool cut in squares. Coat these with melted chocolate. Winifred McGovern, Waterville, MN.