3 c. sugar
1/2 c. white corn syrup
1/2 c. water
1/4 tsp. salt
1 tsp. vanilla
3 egg whites, beaten stiffly

In a heavy saucepan, boil together sugar, syrup, salt and water to the soft-crack stage or 260°F on candy thermometer. Pour this mixture into stiffly beaten egg whites. Add vanilla and walnuts, working quickly. When it holds a soft peak and begins to lose gloss, drop by teaspoonful onto waxed paper.