2 2/3 c. sugar
2/3 c. light corn syrup (Karo)
1/2 c. water (use 1 tbsp. less water on humid days)
2 egg whites
1 tsp. vanilla
2/3 c. broken nuts

Heat sugar, corn syrup and water in 2 quart sauce pan over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 260 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball. Remove from heat.

Beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull (mixture may become too stiff for mixer). Fold in nuts. Drop mixture from tip of buttered spoon onto 2 buttered cookie sheets. Makes about 4 dozen.