3 c. sugar
3/4 c. water
3/4 c. white corn syrup
1 tsp. vanilla
3 egg whites, beaten stiff
1/8 tsp. salt
1 c. nuts, chopped

Combine first 3 ingredients in saucepan. Cook without stirring over medium heat to the crack stage (290 degrees on candy thermometer) or until several drops of syrup dropped in a cup of tap water will produce a crackling sound when tapped against the side of the cup. While syrup is cooking, beat egg whites and salt in large bowl. Slowly pour hot syrup over stiff egg whites. Add vanilla. Continue beating until mixture stands well and loses its gloss. Add nuts. Drop from spoon onto waxed paper.