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Export 7 ingredients for grocery delivery
Step 1
Line a baking dish with wax paper. Grease 2 spoons with non-stick spray.
Step 2
Add sugar, corn syrup, water, and salt to a 2-quart saucepan over medium heat. Stir until the sugar is dissolved.
Step 3
Place a candy thermometer in the saucepan. Cook the syrup, without stirring, until it reaches 260 degrees Fahrenheit (hard-ball stage), about 8-10 minutes.
Step 4
Meanwhile, beat egg whites with a stand mixer until stiff peaks form, about 4-5 minutes. Start at low and gradually increase the speed until it reaches medium-high.
Step 5
Once the syrup reaches 260 degrees Fahrenheit, gradually pour the syrup in a thin stream into the bowl of egg whites while still beating at medium-high speed.
Step 6
Add the vanilla and continue to beat, scraping the sides of the bowl, until the mixture is able to hold its shape, about 8 to 9 minutes. The mixture should have also turned from glossy to matte.
Step 7
Stir in the chopped nuts and cherries (if using).
Step 8
Using the greased spoons, quickly drop mounds of candy onto the wax paper, creating swirls on the tops with the spoon.
Step 9
Let the candy cool for about 2 hours. It should be room temperature. Serve and enjoy!
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