Cook the sugar, water, and syrup together until it spins a thread. Meanwhile separate the eggs and beat the whites until stiff. Pour half and the vanilla into the beaten whites. Cook the rest of the syrup until it forms a hard ball in cold water. Pour into first mixture and beat until creamy.

Add nuts and pour into greased pan 9x12, Cool.

From the Kitchen of: Lenore Lynn (Alvadore Christian Church Cookbook)