3 c. sugar
1/2 c. light corn syrup
2/3 c. water
2 egg whites
1/8 tsp. salt
1 c. nuts (opt.)
1 tsp. vanilla

Measure sugar, corn syrup and water into 2 quart heavy saucepan. Stir over medium heat until sugar is dissolved. Cover tightly; let boil briskly for 3 minutes. Uncover. Insert candy thermometer; let cook gently stirring to 265 degrees or until mixture forms a hard ball when dropped in water. In the meantime place egg whites and salt in small bowl of mixer. Beat 2 minutes or until peaks form, but remain glossy. Transfer egg whites to large mixing bowl. Pour hot syrup slowly in a thin stream on top of egg whites, beating and moving back and forth frequently. Add nuts and vanilla. Beat until mixture begins to lose its gloss and small amount dropped from spoon holds its shape. Pour into buttered platter, or drop on wax paper. Yield: 1 3/4 pounds.