Stir 2 cups sugar into ½ cups corn syrup, ½ cup water and a dash of salt until dissolved.
Boil to medium ball stage, ~ 240F

Slowly pour 1/3 of syrup over 2 stiffly beaten egg whites, beating constantly
(this is now the candy mixture)

Cook remaining syrup to a very hard ball stage, ~ 265F
Test: Add several drops to water
Mixture will form a firm ribbon that bends when lifted from water

Add syrup to candy mixture, beating constantly.

When mixture begins to hold its shape, add 1 teaspoon vanilla and chopped nuts if desired.
Drop by spoonfuls onto greased cookie sheet and let cool.