Combine sugar, corn syrup, water and salt in a 2-quart glass casserole.
Microwave on HIGH for 19 minutes, stirring every 5 minutes or to 260 degrees
on candy thermometer. Beat egg whites until very stiff. Pour hot syrup
gradually over the egg whites, beating at high speed for about 12 minutes or
until thick and candy begins to lose gloss. Fold in vanilla and nuts. Drop
by spoonfuls onto waxed paper.
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