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1
Preheat the oven to 325 degrees Fahrenheit.
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2
Toast the walnuts on a baking sheet in the preheated oven for 8 to 10 minutes.
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3
Cool to room temperature.
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4
Process the walnuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds.
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5
Heat the granulated sugar, water and corn syrup in a 3-quart saucepan over medium-high heat, stirring to dissolve the sugar.
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6
Bring to a boil.
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7
Continue to boil, stirring often, until the temperature of the syrup reaches 250 degrees Fahrenheit, about 5 minutes.
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8
As soon as the syrup begins boiling, place the egg whites in the bowl of an electric mixer fitted with a balloon whip.
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9
Whisk on high speed until soft peaks form, about 4 minutes.
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10
Change the mixer speed to medium.
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11
Carefully and slowly pour the 250 degree Fahrenheit syrup into the whisked egg whites and continue to whisk on medium until the meringue is very thick, about 4 minutes.
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12
Remove the bowl from the mixer.
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13
Working quickly, use a rubber spatula to fold the walnuts and then the chocolate morsels into the meringue creating a variegated mixture.
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14
Divide the mixture into 24 large heaping tablespoons onto a two large pieces of waxed paper, using a finger to push the mixture off the spoon onto the wax paper.
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15
Allow to cool to room temperature for about an hour before storing in a tightly sealed plastic container.
