2 2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water (use 1 tbsp. less water on humid days)
2 egg whites
1 tsp. vanilla
2/3 c. broken nuts

Stir sugar, corn syrup, and water over low heat until sugar is dissolved. Cook, without stirring, to 260 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball).

In mixer bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.)

Quickly fold in nuts and, working very fast, drop mixture from tip of buttered spoon onto waxed paper. Be organized when making this candy and don't let anything interrupt your work.