|Sugar||2 1⁄2 Cup (40 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Coarsely chopped walnuts/Pecans||1 1⁄2 Cup (24 tbs)|
Place sugar, syrup, and water in a large, heavy saucepan; insert candy thermometer.
Heat and stir over moderate heat until sugar dissolves; lower heat slightly and cook uncovered without stirring to 260° F.
Toward end of cooking, beat egg whites until soft peaks form.
When syrup reaches 260° F. add to egg whites in a very slow, fine stream, beating hard all the while.
Continue adding, more quickly toward the end, until all syrup is in.
Add vanilla and beat until stiff peaks form; fold in nuts.
Drop from rounded teaspoons onto wax-paper-lined baking sheets and cool thoroughly.