Syrup I:
1 cup sugar
2/3 cup water
.
Syrup II
3 cups sugar -- scant
2/3 cup Karo
1/2 cup water
.
3 large egg whites, beaten stiff enough to turn bowl upside down
1 teaspoon vanilla
1 cup chopped nuts

Cook Syrup I to 260 degrees (crack, not hard crack). Cook Syrup II the same, but hold back on the time. When Syrup I about 240 degrees, beat the egg whites. Add syrup I slowly, in a thin stream. Continue beating until syrup II is at right stage (crack, not hard crack. Add II and beat until glossiness begins to disappear, and ceases to be "stringy." Add 1 teaspoon vanilla and desired nuts (about 1 C). When stiff enough (I finish up and test dryness by hand beating around the edge of the bowl), drop onto waxed paper using 2 teaspoons, one to dip candy and the other to push the candy off the first spoon.