2 1/2 c. sugar
1/2 c. light corn syrup
1/4 tsp. salt
2 egg whites
1 tsp. vanilla extract
1/2 c. chopped nuts
30 milk chocolate kisses

Combine sugar, corn syrup, salt, and 1/2 cup water in 2 quart saucepan. Bring to a boil over medium heat, stirring constantly. Cook, covered, over high heat for 2-3 minutes or until steam washes sugar crystals from side of pan.

Cook uncovered to 260 degrees on candy thermometer, hard ball stage; do not stir. Add gradually to stiffly beaten egg whites, beating constantly at high speed until stiff peaks form. Beat in vanilla. Stir in nuts. Drop by teaspoonfuls onto waxed paper. Press chocolate kisses onto each. Cool. Store in airtight container. Yields 2 1/2 dozen.