3 c. sugar
1/2 c. white syrup
3/4 c. water
2 lg. egg whites
1/2 tsp. salt
1 tsp. vanilla
3/4 c. chopped nuts

Combine sugar, syrup and water in heavy saucepan. Cook until syrup reaches firm ball stage or 254 degrees. Beat egg whites with salt until very stiff. Add half of the syrup gradually to egg whites, beating constantly. Return remaining syrup to stove to boil again, then gradually add to egg whites. Continue beating until it starts to look dull. Add vanilla and nuts. Pour into buttered pan or drop onto wax paper.