3 cups granulated sugar
1 small box raspberry gelatin
1/2 cup flaked coconut
2 egg whites, stiffly beaten
3/4 cup light corn syrup
1 cup chopped nuts
3/4 cup water

Combine sugar, corn syrup and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage.

Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape. Fold in coconut and nuts (optional). Pour into greased 9-inch square pan. Top with rows of chopped nuts and coconut.