2 c. sugar
1/2 c. light corn syrup
1/2 c. water
Few grains salt
2 egg whites
1 tsp. vanilla
1/2 c. nuts, chopped

Place sugar, syrup, water and salt in small (1 to 1 1/2 quart) sauce pan over low heat. Stir until sugar is dissolved. Then cook without stirring to 254 degrees. Before syrup reaches 254 degrees, beat egg whites until stiff, but not dry. Pour syrup in fine stream over egg whites, beating constantly while pouring. Continue beating until stiff, then add vanilla and nuts and continue beating by hand until mixture holds its shape and loses its shine. Drop by teaspoonful on wax paper.