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

Combine sugar, corn syrup, water and salt in 1 1/2 quart casserole. Cook in microwave oven on full power for 22 minutes or until hard boil stage is reached. Stir once or twice during cooking. Beat egg whites in a large mixing bowl until stiff peaks form. Gradually pour hot syrup over egg whites beating at high speed until mixture is thickened and candy starts to lose its gloss. Beat about 12 minutes. Add nuts and vanilla. Drop by teaspoons onto waxed paper. Yields 6-7 dozen.