Divinity

Cook sugar, corn syrup and water in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook. without stirring, to 260'F on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). Beat egg whites in 1 1/2-quart bowl until stiffpeaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Fold in nuts. Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm at least 12 hours. Store in airtight container About 4 dozen candies; 70 calories per candy. *use 1 tablespoon less water on humid days.