2 C sugar
1/2 C white corn syrup
1/2 C water
2 egg whites
1 tsp vanilla
1/2 C chopped nuts
Boil sugar, syrup and water until a firm ball forms when dropped in cold water (probably just to firm ball on candy thermometer).
Add 1/2 of syrup to stiffly beaten egg whites.
Cook remainder of syrup until it forms a bard ball when dropped in cold water (265 F)
Add slowly to first mixture.
Beat until mixture holds its shape. Add vanilla and nuts and drop by spoon full on greased platter or wax paper.