From Ideals Candy Cookbook by Mildred Brand (1979), Yield: 40 pieces Cook sugar, water, and corn syrup in a covered saucepan until mixture boils rapidly. Remove lid and place thermometer in pan. Cook to 236F. Whip egg whites until stiff. Pour 1/3 cup cooked syrup slowly over the beating egg whites. Continue beating at medium speed. When remaining syrup cooks to 264F add it to beaten egg white mixture, pouring in a small stream and beating constantly. Beat 12-15 minutes longer, until batch loses gloss. REmove beater; add salt, falvorings, and nuts. Drop by spoonfuls on waxed paper. Store in tight container.
