3 c. sugar
1/2 c. light corn syrup
1/2 c. cold water
2 egg whites
1 tsp. vanilla flavoring
1/2 c. nuts

Place sugar, syrup and water in pan over medium heat. Stir only until sugar is dissolved. Cook until a little tried in cold water forms a soft ball (236°F to 238°F). Beat egg whites on high speed until stiff. Continue beating and pouring in 1/2 of the syrup. Continue beating while cooking the rest of the syrup until it forms a hard ball when tried in cold water. Pour rest of syrup in egg white mixture and continue beating. Add vanilla and nuts. Continue beating by mixer or beat by spoon until candy is thick enough to drop by spoonfuls on wax paper.

Cooks Note: A Candy Thermometer is recommended for best results.