3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
2 egg whites, unbeaten
1 small box gelatin*
1/2 cup coconut
1 cup chopped pecans

Bring sugar, corn syrup and water to a boil. Reduce heat and cook to 252 degrees F.

Beat egg whites until fluffy. Add gelatin to egg whites and beat until it peaks. Pour hot syrup over stiff egg white mixture in a thin stream, beating constantly. Beat until candy loses gloss and holds shape. Fold in coconut and nuts. Pour into a buttered 9-inch square pan.

* You may use any flavor gelatin you wish. Strawberry is very good.