2 c. sugar
1/3 c. white corn syrup
2 egg whites
1 tsp. vanilla
1/2 c. chopped nuts or whole nuts
1/2 c. water

Combine sugar, syrup, water in 4 cup glass. Cook on high for 3 minutes. Stir. Cook on high for 6-8 minutes (until hard ball stage, 250 degrees on candy thermometer.

While syrup is cooking, beat egg whites in a large bowl to stiff peaks. Pour syrup in thin slow stream into egg whites. Beat with mixer on high; add vanilla. Beat 6-8 minutes or until mixture loses shine. Pour in 8 1/2 x 9 inch pan. Sprinkle nuts on top. Cool. Store in airtight container.