Divinity

Mix corn syrup, sugar, water and salt in saucepan.

Cook, stirring until sugar is dissolved.

Cook to firm ball stage or 248° on candy thermometer.

Beat egg whites until stiff but not dry. Pour about 1/2 of the syrup slowly over whites, beating constantly. Cook remainder until 272° on thermometer or soft crack stage.

Add slowly to first mixture and beat until mixture holds its shape. Add vanilla and nuts and drop by spoonfuls onto wax paper.

Yields 1 1/2 pounds.