In a heavy 2-quart saucepan combine sugar, corn syrup, water, and salt.
Cook and stir till sugar is dissolved.
Continue cooking without stirring to hard-ball stage or till candy thermometer registers 260° Meanwhile, beat egg whites with an electric mixer till stiff but not dry.
Gradually pour syrup over the egg whites, beating constantly at high speed of mixer.
Add vanilla and beat till candy holds its shape, 4 to 5 minutes.
Stir in walnuts, candied cherries, and candied pineapple.
Quickly drop from a teaspoon onto waxed paper.