1/2 c. light corn syrup
2 1/2 c. sugar
1/4 tsp. salt
1/2 c. water
2 egg whites
1 tsp. vanilla
1 c. or more chopped nuts

In heavy saucepan mix syrup, sugar, salt-water. Cook, stirring until sugar is dissolve. Continue cooking, without stirring, until 248 degrees register on candy thermometer, or until HARD ball is formed in cup of water.

Beat egg whites until stiff but not dry. Pour HALF of syrup over egg whites, beating constantly. Cook remainder until 272 degrees register on candy thermometer or until a small amount of mixture dropped into cold water forms hard but not brittle threads, the soft crack stage.

Add vanilla and nuts. Drop by small spoonfuls onto waxed paper - or spread in buttered 9 inch pan.