2 1/4 c. sugar
1 c. light corn syrup
2 egg whites
1 tsp. vanilla
1/2 c. chopped nuts

Cook and stir sugar and corn syrup in a large saucepan, over medium heat until sugar is dissolved. Cook without stirring, until candy thermometer gets to 260°F or hardball stage. Beat egg whites in a small mixer bowl until stiff peaks form. Transfer to a large mixer bowl, continue beating while pouring hot syrup in a thin stream over egg whites. Add vanilla. Beat until very stiff. Fold in nuts. Drop by Tbsp. on to wax paper to set.