3 c. sugar
1/2 c. water
1/2 c. light corn syrup
Pinch of salt
1 1/2 tsp. vanilla
1 c. chopped nuts

Mix sugar, water, syrup and salt in heavy pan. Place lid on pan until syrup mixture begins to boil. Remove lid and take damp paper towel and clean off all sugar crystals on inside of pan. Cook until reaches hard boil stage (260 degrees) on candy thermometer.

Meantime, have ready 3 stiffly-beaten egg whites. Pour syrup in steady stream over egg whites, beating constantly. Beat until it begins to thicken. Add 1 1/2 teaspoons vanilla and chopped nuts. Beat until glossy and ready to pour on buttered dish, or drop by tablespoons on wax paper.