Total Calories: 783
Butter a 1 1/2 -quart oblong baking dish. In a large heavy saucepan, stir sugar, corn syrup and water. Stirring gently over medium heat, cook until sugar dissolves. To remove sugar crystals, wash down sides of saucepan with a pastry brush dipped in hot water and shaken. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Without stirring, cook until temperature reaches 290° * or hard crack stage Remove from heat.
Immediately, in a large mixer bowl at high speed, beat egg whites until just beginning to foam. Add salt beat just until soft peaks form. Reduce speed to medium, and very slowly pour hot syrup into egg whites in a steady stream. Add vanilla and food color. Continue beating for 10 minutes or until mixture holds its shape. Quickly stir in nuts. Spread evenly in dish. Sprinkle with non-pareils and pat lightly. Cool. Cut into 1-inch squares. Store in an airtight container in a cool place.
Divinity Drops: If you prefer, drop by rounded teaspoonfuls onto waxed paper.