Measure out all ingredients before you start. Keep in separate bowls. 1 c. water 1/4 c. white corn syrup 1/8 tsp. salt 2 egg whites 1 tsp. vanilla 1 c. nuts Candy thermometer 36 inches wax paper

Pour water in a 3 quart saucepan. Add sugar, corn syrup, and salt. Place on medium heat (I have an electric range, I set control knob on 4) and stir the mixture until the sugar dissolves. This will take about 2 minutes. Take the candy thermometer and clip on saucepan. Do not let end of thermometer touch the bottom of the pan, let it be in the sugar mixture only. Let mixture start boiling. DO NOT STIR ANYMORE. If you stir this mixture it will make crystals in the candy.

Tear off the wax paper and place on table. Put egg whites in a large mixing bowl. Do not let any of the yolk get in the whites, if you do, use them for something else and use another egg. Start beating egg whites until they start to hold soft peaks. (You may stop the mixer when the whites become soft peaks.)

Watch the thermometer. When the syrup has reached the hard ball line (260 degrees) on the thermometer (this will take a little time but watch carefully and do not let the syrup mixture get hotter as your candy will be grainy); start the mixer. Take off thermometer and lay aside. Set mixer on high speed and start pouring the hot syrup in a very fine stream into the egg whites. Continue to beat candy until candy starts holding its shape.

This will take a little time but don't give up on it. Again watch carefully and do not beat too long. Stir in vanilla and nuts when candy will hold its shape. Drop quickly by teaspoons or tablespoons on wax paper. Follow the directions step-by-step. All measurements are level. Make sure everything you use is clean and grease free.