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1
Combine sugar, syrup and water in a 4 cups (950 ml) clear glass measuring cup.
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2
Cook in the microwave on high for 3 minutes, then stir thoroughly.
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3
Cook again on high for 6 to 8 minutes (I stop at 6 minutes and put in a candy thermometer; it must read 250 degrees (125 C.) before it is done.
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4
If it is not to 250 degrees (125 C.) then cook it some more.
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5
I check it every one minute after this until the thermometer reads 250 degrees).
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6
DO NOT LEAVE THE THERMOMETER IN THE MICROWAVE WHILE COOKING, STOP THE MICROWAVE AND CHECK IT THEN REMOVE THE THERMOMETER BEFORE RETURNING IT TO THE MICROWAVE).
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7
While the syrup is cooking, beat the egg whites until they form stiff peaks.
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8
NOTE: THE EGG WHITES DO BETTER IF THEY ARE AT ROOM TEMPERATURE.
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9
When the syrup is ready, pour it into the egg whites beating constantly.
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10
Continue beating, Add the vanilla flavoring and continue to beat for approximately 6 to 8 minutes or until the mixture is stiff and starts to lose its shine.
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11
Fold in nuts and drop mixture, by tsp, onto waxed paper.
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12
When cool, store in an air tight container.
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13
NOTE: DO NOT STORE ALONG WITH ANY OTHER FLAVOR OF CANDY, THEY WILL PICK UP THE SCENT FROM THE OTHER CANDIES.
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14
ALSO, IF THE MIXTURE IS NOT COOLING FAST ENOUGH, WHILE BEATING, I SOMETIME WRAP A ICE WATER DAMP RAG AROUND THE BOWL WHILE I AM BEATING, I MAY HAVE TO WET AND KEEP IT COOL SEVERAL TIMES, BUT IT COOLS IT OFF FASTER THAN JUST WAITING, AND IF YOUR MIXING BOWL IS METAL, THIS IS ESPECIALLY TRUE.
