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

In saucepan mix corn syrup, sugar, salt and water. Cook, stirring until sugar is dissolved. Continue cooking without stirring until small amount of mixture forms a firm ball when dropped in cold water (248 degrees) on candy thermometer. Beat egg whites until stiff, but not dry. Pour about 1/2 of the syrup slowly over the egg whites, beating constantly. Cook remaining syrup until it forms hard threads in cold water (272 degrees). Add slowly to first mixture and beat until it holds shape. Add vanilla and nuts. Drop by teaspoonful onto waxed paper.