• 2 cups brown sugar
  • ½ cup water
  • 1 egg white
  • 1 teaspoon vanilla
  • ½ cup chopped nuts


Combine brown sugar and water, and boil until soft ball or 239º on candy thermometer. Beat egg white until very stiff; add sugar syrup slowly and lightly to egg white. Put in vanilla and chopped nuts. Drop by spoonfuls on waxed paper.

This recipe appeared in Southern Sweets: Down-home desserts from Our State magazine. Recipe by Our State writer Martha Long who contributed her cousin’s recipe for seafoam, which, she says, came from an old Rumford baking powder cookbook. This recipe also appeared in the December 2000 issue of Our State magazine.

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