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

Mix first 4 ingredients in a 2 quart saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat; cook without stirring until temperature reaches 265 degrees. Beat egg whites in a large bowl until stiff peaks form when beater is raised. Beating constantly on high speed of electric mixer, slowly pour hot syrup over egg whites. Continue beating until small amount holds soft peaks when dropped from spoon. Mix in vanilla and nuts. Drop by teaspoon onto wax paper. Yield: about 50 pieces.