Total Calories: 526
Beat egg whites until stiff; set aside. In saucepan, boil together sugar, corn syrup, and water to soft-ball stage (between 234°–240° on a candy thermometer). Pour 1/2 of syrup over beaten egg whites, beating it in. Boil remaining syrup to hard-ball stage (between 250°–265°); add slowly to mixture. Beat until right consistency for candy. Add a pinch of salt and flavor with vanilla. Stir in nuts. Drop by teaspoon on greased sheet. Store in covered tin.
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