In 3 quart bowl, cook sugar, syrup and water on high for 12 to 13 minutes until it spins a fine thread. Add salt to egg whites and bt them on high speed until stiff. Sloiwly pour syrup mixture in a thin stram into the egg whites, beating constantly until mixture loses its shine and thickens. Stir in vanilla and nuts. Drop by teaspoons at one on waxed paper. Makes about 30 pieces.
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