Blend 2 1/4 cups sugar, 2/3 cup syrup, 3/4 cup water over medium heat; stir until sugar dissolves. Boil to 258 degrees. Pour syrup into egg white mixture (well) in bowl; beat until thoroughly mixed. Stir in butter, vanilla and salt. Beat well. Let stand, beating occasionally until mixture is very stiff.

Press evenly into 8x8x2-inch pan lined with waxed paper. Cover and refrigerate. This can be made several days ahead. Before making caramel coating, turn nougat out on cutting board and cut into 16 equal logs.

Lower heat and stir often as caramel thickens. Remove from heat and stir in vanilla and salt. For dipping, pour caramel mixture into top of a double boiler (with hot water below). Dip one log at a time, and drain slightly before rolling in chopped nuts. Wrap in waxed paper and store in a cool place.