5 cups sugar
1 cup light corn syrup (Karo)
1 cup water
1/4 tsp. salt
2 large or 3 small egg whites
1 to 2 tsp. vanilla
2 cups chopped nuts

Combine sugar, syrup, water and salt; stir until sugar dissolves. Heat to boiling; cover and boil for 2 minutes. Uncover; cook to soft ball stage (238°F on candy thermometer).

Beat egg whites until stiff but not dry. Slowly pour syrup over egg whites, beating constantly using electric mixer. Beat until candy is cool and holds shape. Add vanilla and nuts.

Drop by teaspoon onto waxed paper.

Cooks Note: Use of a candy thermometer is recommended.