Total Calories: 191
Mix sugar, water and corn syrup in saucepan. Cover saucepan bring to rolling boil. Remove cover and cook to 242° F or until syrup spins a 6 to 8 inch thread. Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into beaten egg whites. Continue beating until frosting hold peaks. Blend in vanilla. Spread on cake, making pretty swirls with spatula.
Note: If mixing bowl of electric mixer is too narrow, beater will sling the sugar to sides of bowl (when pouring syrup into whites).
Altitude adjustment for syrup: For every 500 feet elevation over sea level, decrease end cooking point by 1 degree. For example, at 6000 feet, decrease the end cooking point by 12 degrees hence your thermometer would read 230° F.
*For Almond Topping: Melt butter in small skillet until quite brown, but be careful not to burn. Remove from heat and stir in confectioners' sugar and half-and-half. Stir in nuts. Topping should be consistency to drizzle. Add a bit more liquid if necessary. In a lacy design, drizzle frosting over top and down sides of frosted cake.