Heat sugar, corn syrup and water in a 2-quart pan on low heat until sugar is
dissolved, stirring constantly, then cook without stirring to 260 degrees on
candy thermometer or until small amount dropped in very cold water forms a
hard ball. Remove from heat. Beat egg whites until stiff. Continue beating
while slowly pouring hot syrup in egg whites. Add vanilla. Beat until
mixture holds its shape and loses its shine. May be too stiff for electric
mixer, so beat by hand. Fold in nuts. Drop on wax paper by spoonfuls. Yield:
about 4 dozen.
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