Rowena Roberson, Brought on Branson Trip 5-27-92 to 5-30-92
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 3 cup sugar
• 3/4 cup water
• 3/4 cup light corn syrup
• 1/4 tsp salt
• 2 egg whites
• 1 (3 oz) strawberry gelatin
• 1 cup pecans, chopped

Combine first 4 ingredients in a heavy 3 quart saucepan; cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down crystals from sides of pan. Uncover and cook over medium heat, without stirring, to hard-ball stage (258 degrees). Remove from heat. Beat egg whites in a large bowl at high speed of an electric mixer until foamy. Add gelatin, and beat until stiff peaks form. Pour hot syrup mixture in a thin steam over egg whites while beating constantly at high speed until mixture holds its shape (3 to 4 minutes). Quickly stir in pecans and drop mixture by rounded teaspoonfuls onto wax paper. Let cool.

Yeilds: 4 1/2 dozen. Make, eat, and enjoy!

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