2 1/2 cups sugar
2/3 cup light corn syrup (Karo)
1/2 cup water
2 egg whites
1/2 tsp. vanilla

Cook sugar, syrup and water until hard crack stage is reached (250-266°F on candy thermometer).

Pour syrup slowly over stiffly beaten egg whites. Add vanilla; beat until very stiff and cool enough to handle.

Form into rolls; chill.

CARAMEL COVERING:

1 cup sugar
1/2 cup brown sugar
1/2 cup light corn syrup (Karo)
1/2 cup cream
1 cup milk
1/4 cup (1/2 stick) butter
1 quart coarsely chopped nuts (4 cups)

Combine sugars, corn syrup, cream, milk and butter; cook until hard ball stage is reached (250-266°F on candy thermometer).

Cool slightly; dip divinity rolls in caramel. Roll in nuts.

Cooks Note: Use of a candy thermometer is recommended.

Variation: Cream and milk may be substituted with 1 1/2 cups coffee creamer.