2 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup
2 egg whites
1 tsp. vanilla
1 cup chopped nuts

Boil sugar, water and syrup to soft ball stage (234-240°F on candy thermometer).

Beat egg whites until stiff. Pour one-half sugar mixture over egg whites, beating constantly. Cook remaining sugar mixture to hard ball stage (250-266°F on candy thermometer); pour over egg white mixture.

Beat mixture until it begins to hold shape. Add vanilla and nuts; drop by spoonfuls onto waxed paper.

Cooks Note: Use of a candy thermometer is recommended.