makes 30 to 36 pieces
light brown sugar
1Combine sugars, water, corn syrup, and salt in a 2 quart heavy saucepan.
2Cook, stirring constantly, until sugars dissolve and mixture reaches a boil. If sugar crystals form on sides of pan, wipe them off
3Continue cooking, without stirring, at a fairly low boil to hard boil stage ( 260 degrees on a candy thermometer.) Remove from heat.
4At once beat egg whites until stiff. Pour the hot syrup in a thin stream over the egg whites, beating constantly with electric mixer on high speed.
5Add vanilla continue beating until candy forms soft peaks and starts to lose its gloss, about 10 minutes
6Stir in nuts. Drop rounded teaspoonfuls onto waxed paper, swirling candy to make peaks.
7Makes 30 to 36 pieces, or about 1 lb.