1

In a heavy saucepan, mix sugar, Karo, water and salt. Cook to the hard ball stage, using a candy thermometer. Remove from heat and let sit while you beat the egg whites very stiff and dry. Beat with a mixer at medium speed while pouring the hot syrup into the egg whites. The mixture must be poured slowly in a very fine stream. Continue beating and add butter and vanilla. Beat until the candy will hold its shape, and then add the frozen pecans.

2

Spoon a little of the mixture onto wax paper to see if it will hold its shape. If it doesn't, continue to beat by hand until it will drop by spoonfuls onto wax paper.

3

Let harden and store in an airtight container.