Combine first 4 ingredients in large saucepan. Cook and stir until sugar dissolves and mixture comes to a boil. Cook to 250 or hard-ball stage. Do not stir while cooking. Slowly add hot syrup to beaten whites. Beat until stiff peaks form. Add vanilla and nuts. Continue beating until mixture loses its gloss. Drop from teaspoon onto waxed paper. MRS ARTHUR GALLOWAY (BETTY) MARVELL, AR From the book
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|Serving Size: 1 Serving (1720g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 498 (8%)|
|Amt Per Serving||% DV|
|Total Fat 55.3g||74 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 27.4g|
|Polyunsanturated Fat 17.4g|
|Cholesterol 0mg||0 %|
|Sodium 49.4mg||2 %|
|Potassium 845.7mg||22 %|
|Total Carbohydrate 1552g||456 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 1542.1g|
|Protein 29.1g||42 %|
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Calories per serving: 6577
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