Ingredients
1
egg white
1/4
cup water
1/4
cup light corn syrup
1 1/2
cups sugar
1/2
teaspoon vanilla
1/2
cup chopped pistachio nuts
1/4
cup sweetened dried cranberries, coarsely chopped
Preparation
Line large cookie sheet with waxed paper. In medium bowl, beat egg white with electric mixer on high speed until soft peaks form; set aside.
In 2-quart heavy saucepan, mix water, corn syrup and sugar. Cook over medium heat, stirring constantly, until sugar is dissolved. Without stirring, cook over medium heat 8 to 10 minutes or until syrup reaches 250°F on candy thermometer.
When syrup is 250°F, continue beating egg white on high speed while slowly pouring syrup into egg white. Beat 2 to 3 minutes or until mixture holds a soft peak and does not flatten when dropped from a spoon.
Fold in vanilla, nuts and cranberries. Quickly spoon mixture by rounded teaspoonfuls onto cookie sheet. Let stand about 30 minutes or until completely set.
