2 1/2 c. sugar
1/2 c. light Karo
1/2 c. water
1/2 tsp. salt

Combine in large 2-quart saucepan, over medium heat. Stir constantly with a wooden spoon until sugar dissolves. Do not wipe down sides. CONTINUE COOKING WITHOUT stirring until it reaches a hard ball stage or spins a thread when spoon is held up and syrup pours out. Remove from heat.

While syrup cooks, have 2 large egg whites at room temperature. Beat on high speed until they hold stiff peaks.

Pour hot syrup very slowly over beaten egg whites in a thin stream, still beating at high speed for 5 minutes until mixture makes soft piles. When beaters are lifted, add 1 teaspoon vanilla and nuts. Finish beating with wooden spoon until a spoonful holds a shape. Then drop on waxed paper.