2 egg whites
1 c. light brown sugar, packed
1 c. granulated sugar
2 tbsp. light corn syrup
1/4 tsp. salt
1 tsp. vanilla extract
1/2 c. water
1/2 c. chopped nuts (optional)

In small bowl of electric mixer (glass), let egg whites warm to room temperature. In heavy 2 quart saucepan, combine sugars, corn syrup and water. Cook, stirring with wooden spoon, over low heat until sugar is dissolved. Continue cooking over medium heat, without stirring to 225 degrees on candy thermometer (hard ball stage).

Meanwhile, at high speed, beat egg whites with salt until stiff. In thin stream, gradually pour hot syrup over egg whites, beating constantly at high speed. Continue beating until mixture is stiff enough to hold its shape. With wooden spoon, beat in vanilla and nuts.

Drop by rounded teaspoonful, 2 1/2 inches apart onto waxed paper, swirling each candy into a peak. Let stand at room temperature until dry. Store at room temperature in covered container. Keeps several weeks (if it lasts that long!). Makes about 1 pound.