1. Line a baking sheet with parchment paper or a silicone mat.
2. In a saucepan, combine sugar, corn syrup, and water. Clip on a candy thermometer.
3. Bring to a boil over medium heat, stirring until sugar dissolves. Stop stirring and cook to exactly 250°F (soft-ball stage).
4. While syrup heats, in a clean bowl, beat egg whites, cream of tartar, and salt until soft peaks form.
5. When syrup reaches 250°F, slowly pour it into the egg whites in a thin stream, beating constantly on high speed.
6. Add vanilla (and food coloring if using). Continue beating until mixture is thick, glossy, and holds stiff peaks (about 5–7 minutes). Fold in nuts if using.
7. Drop by teaspoonfuls onto the prepared sheet. Let sit at room temperature 2–3 hours until set and dry to the touch.

✨ Store in an airtight container at room temp up to 2 weeks.

💡 Tips for success:
→ Work on a dry day—humidity can prevent setting
→ Use a stand mixer for best results
→ Don’t rush the cooling—patience pays off!

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 10 mins , Total Time : 3 hrs 25 mins (includes setting) , Servings : 18 pieces , Calories : 60 per piece , Net Carbs: 15g , Fats: 0g , Protein: 1g