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.