1. Place the sugar, corn syrup and water in a saucepan over low heat.

2. Stir until sugar is dissolved.

3. Than cook without stirring until it reaches 255 degrees, or when a little dropped from a spoon into cold water forms a hard ball.

4. Remove from heat and pour, beating constantly, in a fine stream into the egg whites which have been stiffly beaten.

5. Continue beating until mixture holds its shape and loses its gloss.

6. Now add vanilla and nuts.

7. Drop quickly from spoon onto waxed paper in individual peaks-or spread in a buttered pan and cut into 1" squares when firm.

Yield 8 dozen pieces.

pieces or candied cherries, etc.