Mary's Never Fail Divinity...

2 eggs whites
2 2/3 C. sugar
2/3 C. white corn syrup
2/3 C. water
1 tsp. vanilla
1/2 tsp. almond extract, optional
1 C. chopped nuts, optional

Beat egg whites until stiff peaks form; set aside.
Put sugar, syrup and water in heavy saucepan; cook to 250 degrees on candy thermometer. Do not stir.
Use paper towel to wipe off the sugar crystals that form on the sides of the pan above the hot sugar syrup.
Remove from heat and pour fine stream over stiffly beaten egg whites.
Do not scrape any remaining syrup out of the pan.
Add vanilla and almond flavoring and continue beating until candy becomes stiff.
Beat candy until it lose it sheen.
Add nuts at the last minute.
Drop by teaspoonfuls onto wax paper or pour into a 10x7 inch pan, cut into squares when cool.