2 c. sugar
1/4 tsp. salt
1/2 c. hot water
1/3 c. light corn syrup
2 egg whites
1 tsp. vanilla
1/2 to 1 c. chopped nuts

In medium saucepan, combine first 4 ingredients. Cook until mixture boils, stirring constantly. Cook uncovered without stirring to hard ball stage (255 degrees).

In large bowl, beat egg whites until tiff peaks form. Pour syrup over egg whites in steady fine stream and continue beating until mixture holds its shape and loses gloss. Stir in vanilla and nuts. Drop by teaspoon onto waxed paper. Yields 1 1/4 pounds.