Divinity 

2 2/3 cups granulated sugar

2/3 cup light corn syrup

½ cup water

2 egg whites (from large egg)

1 teaspoon vanilla extract

1/3 cup coarsely chopped nuts

Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook without stirring to 260* on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable. 

Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat until mixture holds its shape and becomes slightly dull. Fold in nuts. Quickly drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 4 hours, but no longer that 12 hours, until candies feel firm and dry to the touch. Store in airtight container at room temperature.