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Nougat

1 cup Karo, Red Label 1/8 teaspoon salt 2 cups granulated sugar 1 teaspoon vanilla extract 1/3 cup water 1/3 cup candied cherries cut 2 egg whites fine 1/2 cup chopped almonds Pour the Karo into a saucepan, add the sugar, salt and water and boil (258 degrees F.) until a little, tried in cold water, forms a hard ball. Beat the egg whites stiff and pour in the candy mixture, beating constantly until the mixture is almost as thick as whipped cream. Stir in the vanilla, cherries and nuts and pour into a pan oiled well with Mazola. The Nougat should be about half inch thick. Let stand over night, cut into oblong pieces and wrap in wax paper.