3 c. sugar
1 c. white syrup
1 c. water
Salt

Cook until it spins a long thread or soft brittle crack or 270 degrees on candy thermometer. When this is almost ready, boil 1 cup sugar and 1/2 cup water for 3 minutes. Add to 3 beaten egg whites (stiff but not dry). Beat 4 minutes. Turn mixer on slow speed and add the first mixture. Beat 5 minutes. Let stand for 1 hour, beating occasionally. After shine goes off, add vanilla and 3 cups nuts. Drop on waxed paper. Store in covered container. This recipe makes a large batch of candy and keeps perfectly. It never forms a crust but stays moist as long as you have it on hand.