• 2 1/4 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon salt
• 2 large egg whites
• 1 1/2 teaspoons vanilla
• 1/2 cup coarsely chopped walnuts

Butter an 8-inch square glass-baking dish.

Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally. Increase heat to high and bring to a boil. Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer.

Just before syrup reaches 265°, beat egg whites in a medium bowl of an electric mixer on high speed just until stiff peaks form. In a very slow steady stream, beat syrup into whites. Beat in vanilla. Continue beating about 6 minutes, or until mixture loses it's gloss. Fold in nuts with a rubber spatula.

Pour candy into baking dish and spread evenly with a rubber spatula. Let cool to room temperature. Cut candy into 1-inch squares. (The divinity can be made up to 1 week ahead and stored in an airtight container at room temperature.) 

Adapted from Back to the Table by Art Smith