Combine sugar, syrup and water and cook over low heat until boiling. Cover and cook for 3 minutes.

Remove cover and cook to soft-ball stage, 230–232°F.

Beat egg whites and salt until stiff. Pour half of the sugar mixture over egg whites.

Cook remaining syrup until hard-ball stage. Add to egg mixture, beating constantly.

Add vanilla and nuts. When mixture begins to lose its gloss, drop by teaspoon onto wax paper.