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Instructions	Combine sugar, corn syrup, water and salt in a saucepan. Bring to a rolling boil; cook to medium ball stage. Remove from heat. Slowly pour 1/3 of the mixture into the beaten egg whites, beating constantly. Return the remaining syrup to heat and cook to very hard ball stage (265 degrees). Pour into egg white mixture beating constantly. Continue to beat until mixture holds shape when dropped from a spoon. Blend in vanilla and nuts. Drop by teaspoonfuls onto a greased cookie sheet. If mixture becomes too hard to drop from spoon add a few drops of hot water and beat until desired consistency.