1. Line cookie sheet with waxed paper. In heavy medium saucepan, combine sugar, salt, water and corn syrup cook and stir until sugar is dissolved. Bring to a full boil, stirring constantly. Cook uncovered without stirring until candy thermometer reaches hard-ball stage (250°F.).
2. Meanwhile, in large bowl, beat egg whites until stiff peaks form. Pour syrup over egg whites in steady thin stream, beating continuously until mixture holds its shape and begins to lose its gloss. Stir in vanilla and nuts.
3. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Store in tightly covered container.
High Altitude (above 3500 feet): Cook until candy thermometer reaches 240°F.
Nutrition Information Per Serving: Serving Size: 1 Candy * Calories: 120 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 35 mg 1% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 0 g 0% * Sugars: 19 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 Fat
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