1Mix sugar, syrup and water in saucepan, cook to boiling point stirring constantly. Reduce heat, continue cooking, stirring occasionally until a few drops form a hard ball dropped in cold water(252 degrees on candy themometer). Meanwhile beat egg whites until they fluff up , add dry gelatin gradually beat until mixture holds a stiff peak. Pour syrup mixture into egg whites in a thin stream, beating constantly until candy begins to stiffen and looses its gloss, stir in nuts. Drop by spoonfull onto wax paper.