2 2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water
2 egg whites
1 tsp. vanilla
2/3 c. chopped nuts

Stir sugar, corn syrup and water over low heat until dissolved. Cook without stirring to 260 degrees. In mixer bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. Fold in nuts. Drop mixture from tip of buttered spoon onto wax paper. Makes 4 dozen.