(In the microwave.)

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

Combine sugar, corn syrup and 1/2 cup water in a 4 cup glass measuring cup. Cook on high for 3 minutes. Stir thoroughly. Cook on high 6 to 8 minutes, until a small amount of syrup dropped in cold water forms a hard ball. (250 degrees on candy thermometer.) If thermometer is used DO NOT LEAVE IT IN THE MICROWAVE BOWL WHILE COOKING!

While syrup is cooking, beat egg whites in a large bowl with electric mixer until stiff peaks form. When the syrup is ready pour a very thin stream into egg whites. Beat constantly with mixer on high. Add vanilla and beat 6 to 8 minutes, or until mixture is stiff and loses its shine. Fold in nuts and drop mixture by teaspoonfuls on waxed paper. When cool, store in air tight containers.