In a saucepan, mix sugar, dark corn syrup, and water. Boil to 250 degrees on a candy thermometer (or the firm ball stage). Remove from heat. In a separate bowl, beat egg whites and salt until stiff. Slowly add the syrup into the egg whites while beating on high with an electric mixer. Add vanilla and nuts. Continue to beat by hand until it holds its shape. Remove to a buttered 9-x9-inch pan. When ready to serve, cut into bite-size pieces.
Cook’s Note: Best to make on a sunny day. If damp outside, boil a little longer.