3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites
1 c. chopped nuts

Combine sugar, corn syrup and water in saucepan; bring to boiling point. Reduce heat; cook to hard ball stage. (Best to use candy thermometer.) Beat egg whites until fluffy. May add 3 ounces dry strawberry or lime gelatin in at this point if wanted but not necessary. Beat until stiff peaks form. Pour syrup slowly into egg whites, beating constantly until candy loses gloss and holds shape. Add nuts. Drop by spoonfuls on waxed paper.