3 c. white sugar
1/2 c. white corn syrup
2 egg whites
1/2 c. water
Pinch of salt
1/2 c. chopped nuts

Cook to soft ball stage, about 245 degrees. Beat egg whites stiff. Beat about 1/3 syrup mixture in. Continue cooking syrup to soft crack, about 280 degrees. Beat into egg white mixture at high speed. When peaks form that don't sag, use a wooden spoon and fold in chopped nuts. Drop by teaspoonful.