2 c. granulated sugar
1/2 c. white corn syrup
1/2 c. water
Pinch of salt
2 egg whites
1 tsp. vanilla
1 c. nuts, chopped

In small saucepan, put in sugar, water and corn syrup, stir until dissolved. Cook to 252 degrees without stirring. In meantime beat egg whites stiff with electric mixer. Take syrup off stove from heat and pour a fine stream into beaten egg whites, beating steadily. Beat on high until mixture loses its gloss and holds its shape. Mix in vanilla and nuts by hand. Drop by teaspoonfuls onto wax paper lined cookie sheet. Leave until set real good or overnight. Store in wax paper lined box. Not too tight. Be sure all utensils are grease free and no yolks are in egg whites. I do not attempt to make this on a rainy or snowy day where humidity is way up. Those just aren't candy making days! Divinity is best if its aged a few days.