Preparation Steps

• In a medium saucepan, combine the sugar, corn syrup, and water. Cook over medium heat, stirring until the sugar dissolves. Clip a candy thermometer to the side of the pan.
• Continue to cook, without stirring, until the syrup reaches 250°F (soft-ball stage).
• While the syrup is cooking, in a separate, clean bowl, beat the egg whites and salt until stiff, glossy peaks form.
• Once the syrup reaches 250°F, remove it from the heat. Slowly drizzle the hot syrup into the beaten egg whites, beating constantly with an electric mixer. Be careful to avoid splashing.
• Continue to beat until the mixture thickens and loses its shine, about 5-7 minutes. It should be thick enough to hold its shape.
• Stir in the vanilla extract and nuts.
• Drop spoonfuls of the mixture onto parchment paper or wax paper. Let them cool completely before serving.