2 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
1/4 tsp. salt
2 egg whites, room temperature
1 tsp. vanilla
1 c. nuts or candied cherries

Combine sugar, corn syrup, water and salt in a medium saucepan. Heat to boiling over medium heat, stirring constantly. Continue to cook without stirring until candy thermometer registers 260 degrees. A teaspoon of syrup will form a hard ball when dropped into cold water. When syrup is almost at temperature, beat egg whites in large bowl until stiff. Beat constantly, preferably with a mixer on a stand. Pour syrup slowly in thin stream over egg whites. Beat until mixture holds its shape and begins to lose its gloss. Beat in vanilla. Pour into a greased pan.