Title: Raspberry divinity squares
 Categories: Candies, Microwave
      Yield: 6 Servings
 
      3 c  Sugar
    3/4 c  Light corn syrup
      3    Egg whites
      1    3 oz pkg. raspberry flavor
           -gelatin
    2/3 c  Chopped, blanched almonds
    1/2 ts Almond extract
 
  MICROWAVE DIRECTIONS:
  
  An electric stand mixes is required for this candy, since a portable
  hand mixer might not be powerful enough to beat the thick mixture.
  
  Line a 12X8" (2 qt) baking dish with foil so that foil extends over
  sides of dish.  Butter foil.  In 2 qt. microwave safe measuring cup,
  combine sugar, corn syrup, and water. Microwave on high for 17 to 18
  minutes, or until microwave candy thermometer reaches 260 F. (Hard
  ball stage) Stirring twice during cooking.
  
  Meanwhile, in a large bowl, beat egg whites until soft peaks form.
  Gradually add gelatin, beating until egg whites are stiff and glossy.
  Pour syrup mixture in steady THIN stream over egg whites, beating at
  high speed until mixture holds it's shape, about 3 - 6 minutes. Stir
  in almonds and almond extract.
  
  Spread evenly in buttered, foil lined dish.  Let stand at room
  temperature until completely cool and set, about 4 hours or
  overnight. Cut into 1" squares.  (Dip knife into hot water if
  necessary to minimize sticking) Store in airtight container in cool,
  dry place.
  
  Courtesy of: Joann's Country Kitchen