2 egg whites
2 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup
3/4 cup chopped nuts
1/2 tsp vanilla
Beat egg whites until stiff in a large heat-proof bowl; set aside.
Combine sugar, water and corn syrup in a saucepan and cook to a thin stage (234°).
Pour half syrup mixture over egg whites, stir constantly while pouring.
Cook remaining syrup to 260°.
Pour over egg whites beating constantly.
Beat until mixture holds its shape when dropped from a spoon.
Stir in chopped nuts and vanilla.
Drop onto wax paper to cool.