1Place in sauce pan over low heat; sugar, karo syrup and water.
Stir until sugar is dissolved, then cook without stirring to 252 degrees (hard ball stage).
Remove from heat and pour, beating constantly, in a fine stream into the stiffly beaten eggs. Continue beating until mixture holds its shape and loses its gloss. Add vanilla and nuts.
Drop from tip of spoon onto waxed paper or spread in greased shallow pan and cut into 1 inch squares.