2In heavy-bottom pan over medium heat, boil syrup of sugar, water and corn syrup until close to done (about 10 minutes); will spin a thread to pot.
4Beat egg white with a pinch of salt until you have stiff peaks.
5In a large bowl, add the hot syrup to the beaten egg white while mixing at a high speed.
6If syrup starts to harden, pour a little more.
7When mixture gets stiffer and warmer, can add in a larger stream.
8Add vanilla extract to candy.
9Stir by hand until texture dulls (seems like it takes FOREVER).
10When cool, add nuts (if you add them too soon, the heat pulls the oil out of the nuts and the candy won't harden).
11Drop by tablespoons onto waxed paper.
12To expand the recipe, use no less than 2 cups of sugar; if you quadruple, add an extra egg white, especially if eggs are small.
13Might also try stirring in 3 ounces of broken white chocolate before dropping candy (won't melt).