2 1/3 c. white sugar
1/2 c. white corn syrup
1/2 c. cold water
1/4 tsp. salt
2 egg whites
1 c. nuts (if desired)
1 tsp. vanilla

Cook first ingredients to 254 degrees. Pour over stiffly beaten egg whites; cook.

Cook first 4 ingredients until mixture forms hard ball in cold water. Pour slowly over egg whites, beating constantly. Continue beating until candy holds shape. Drop by spoonful on greased cookie sheet.