2 3/4 c. granulated sugar
3/4 c. white corn syrup
3/4 c. water
2 egg whites
1 tsp. vanilla extract
3/4 c. chopped walnuts

Mix sugar, syrup and water thoroughly; then cook until it forms a medium ball when dropped in cold water, 240 degrees. Pour 2/3 of syrup over beaten egg whites, beating constantly. Cook the other 1/3 until it forms a very firm ball (255 degrees). Then beat it slowly into first mixture, beating constantly until creamy. Add vanilla and nuts and drop on waxed paper or pour into buttered tin.