(adapted from Karo)
2 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
1/4 t. salt
2 egg whites, at room temperature
1 t. vanilla extract
1 c. chopped nuts
In a 2-quart saucepan, combine sugar, corn syrup, water, and salt.
Stirring constantly, bring to boil over medium heat.
Reduce heat to low, and cook without stirring until temperature on candy thermometer reaches 260 F. or a small amount of the mixture dropped into very cold water forms a hard ball that doesn’t flatten until pressed, about 40 minutes.
Beat egg whites until stiff peaks form.
With mixer at high speed, gradually add hot syrup in a thin, steady stream. DO NOT SCRAPE SIDE OF SAUCEPAN.
Continue beating at high speed until mixture begins to lose its gloss, about 3 minutes.
Reduce speed to low and beat in vanilla.
Continue beating at low speed until mixture holds a peak and does not spread when dropped from a spoon, about 8 minutes.
(If mixture becomes too stiff for mixer, beat with wooden spoon.)
Immediately stir in nuts.
Working quickly, drop mixture by teaspoonfuls onto waxed paper. Let stand until set.
Store in tightly-covered container.