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

In a 1 qt. heavy saucepan, combine sugar and corn syrup with 1/2 c. water, over low heat cook stirring until sugar is dissolved. Cover, cook 1 minute or until sugar crystallize on the side of pan melts. Uncover and bring to boil without stirring. Cook to 238°F on candy thermometer or until a small amount in cold water forms a SOFT ball. Meanwhile in large bowl with an electric mixer at high speed, beat the egg whites with salt until stiff peaks form when beaters are slowly raised. In a thin stream, pour half of hot syrup over egg whites, beating constantly at high speed, until stiff peaks form. Continue cooking rest of syrup to 256°F on candy thermometer (bringing it to 260°F won't hurt), or until a small amount in cold water forms a HARD ball.

In a thin stream, pour hot syrup into the egg white mixture, beating constantly with a wooden spoon. Beat in vanilla and walnuts and continue beating until mixture is stiff enough to hold its shape (about 5 minutes).

Turn into a lightly greased pan. DO NOT scrape bowl sides. Let stand until firm. With sharp knife, cut into 24 pieces and top each with a cherry half.

NOTE: Use 3 Tbsp. of cherry or strawberry jello for color and flavor or at holiday use food coloring with no flavor change.