2 cups granulated sugar
1/2 cup light Karo® syrup
1/2 cup milk
2 egg yolks
1 cup nuts, chopped
1 teaspoon vanilla extract

Combine sugar, Karo® syrup and milk in a saucepan. Clip a candy thermometer to the side of the saucepan. Cook over low heat until mixture reaches the hard ball stage (248 degrees F).

While syrup is cooking, beat egg yolks. Add hot syrup to eggs very slowly, beating until slightly cool. Add nuts and vanilla extract. Drop by spoonsful on wax paper.

Makes 16 to 20 pieces.

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