2/3 cup light corn syrup

1/2 cup water

3 egg whites

Pinch salt

3/4 cup unsalted chopped nuts

8 to 10 marachino cherries, cut into eighths, well drained

 

In a 2-quart microwavable bowl, combine sugar, corn syrup, and water; microwave on HIGH 12 to 15 minutes or until microproof candy thermometer registers 260 deg. (or until small amount of mixture forms ball hard enough to hold its shape but is still pliable when dropped into bowl of very cold water).

 

Meanwhile, beat egg whites with salt in large heatproof bowl until stiff.  Gradually pour hot syrup into whites, beating constantly until mixture is very stiff, about 2 to 3 minutes.  Stir in nuts and cherries.  Drop by tablespoonfuls onto waxed paper.  Let cool completely.  Store in airtight container in cool place.

 

Makes about 3 dozen pieces.