|Sugar||2 1⁄3 Cup (37.33 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Pecans/Walnuts||1 Cup (16 tbs), coarsely chopped|
Cook the sugar, corn syrup, water and salt to 264 degrees (it will form a hard, almost brittle ball when dropped into cold water), stirring only until the sugar is dissolved.
When the syrup is almost ready, beat the egg whites in an electric mixer or with a rotary hand beater until stiff.
Add the syrup in a fine stream, beating constantly.
Replace the beater with a wooden spoon when the mixture becomes heavy.
If desired, color the mixture pink, green or yellow.
Add the vanilla and continue beating until the mixture just holds its shape when dropped from a spoon.
Add the nuts, mix quickly and drop as speedily as possible by rounded teaspoonfuls on wax paper or a lightly greased surface or turn the divinity into a greased 8 x 8-inch pan.
Coat with melted semi sweet chocolate and sprinkle with chopped nuts.
Cool, turn out of the pan, invert the candy and cut it into squares.