4 c. sugar
1 c. light corn syrup
3/4 c. water
dash of salt
3 egg whites
1 tsp. clear vanilla
1/2 c. nuts (optional)

Combine sugar, syrup, water and salt in a 2-quart casserole. Cook 20 minutes, stirring every 5 minutes. (If you use a candy thermometer, the reading should be 260°F.)

While syrup is cooking, beat the egg whites until they are very stiff. When syrup is cooked, begin beating the egg whites at the highest speed setting and gradually pour the syrup mixture into the egg whites. Continue beating until candy thickens and loses its gloss (between 8 and 12 minutes). Add vanilla and nuts. Drop by spoonfuls on waxed paper.