If you use the brown sugar and vinegar, you may prefer to call this Sea Foam. 1. Bring egg whites to room temperature. 2. Bring water and corn syrup to a boil in a heavy pan. Add white or brown sugar and vinegar, and stir until dissolved. 3. When boiling, cover pan and cook about 3 minutes until the steam has washed down any crystals that may have formed on the sides of the pan. 4. Remove lid and cook over moderate heat, without stirring, to the hard ball stage, about 250F. While syrup is cooking, beat egg whites in a large bowl until they just hold their shape. When the syrup is ready, pour it slowly over the egg whites in a steady thin stream, whipping slowly at the same time. Toward the end, add the syrup more quickly and whip faster. Do not scrape pan. 5. After all the syrup has been added, put in nutmeats and raisins. 6. Beat until candy can be dropped onto a buttered surface into patties which hold their shape. ~-