2 2/3 cup sugar 2/3 cup light corn syrup 1/2 cup water* -( Use 1 tbsp. less water on humid days) 2 egg whites 1 teas. vanilla 2/3 cup chopped nuts

Heat sugar, corn syrup & water in 2 qt. sauce pan over how heat, stirring
constantly - until sugar is dissolved.
Cook, without sirring, until candy thermometer reads 260* - or until mixture reaches hard boil stage when dropped in cold water.
Remove from heat.
Beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin stream into egg whites.
Add vanilla; beat until mixture holds it shape & becomes slightly dull in color - Mixture may become too stiff for mixer
Fold in nuts - Drop mixture from tip of buttered spoon onto wax paper.