|Sugar||2 2⁄3 Cup (42.67 tbs)|
|Light corn syrup||2⁄3 Cup (10.67 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Nuts||2⁄3 Cup (10.67 tbs), broken|
Stir sugar, corn syrup and water over low heat until sugar is dissolved.
Cook, without stirring, to 260° on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball).
In mixer bowl, beat egg whites until stiff peaks form.
Continue beating while pouring hot syrup in a thin stream into egg whites.
Add vanilla; beat until mixture holds its shape and becomes slightly dull.
Fold in nuts.
Drop mixture from tip of buttered spoon onto waxed paper.