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

Combine sugar, syrup, water and salt in a small saucepan; cover and boil 3 minutes. Uncover and put candy thermometer in pan, continue to boil. Meanwhile, beat the egg whites in large bowl until stiff but not dry. When syrup reaches 248 degrees slowly pour about one half over the egg whites beating constantly. Cook remaining syrup to 272 degrees and pour over the candy while still beating constantly. Beat until mixture begins to lose it's gloss and will stand in peaks (approximately 7 minutes). Mix in vanilla and nuts. Drop by teaspoons on waxed paper. Makes about 4 dozen pieces. Store in airtight container.