Line a cookie sheet with waxed paper or parchment paper.

In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until sugar is dissolved. Stir constantly. You'll want to heat this mixture to 260 F on a candy thermometer.

Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form.

When the sugar mixture reaches 260 F, slowly pour it into the beaten egg whites. Beat the mixture on high speed.

Beat until the mixture is no longer glossy and holds it's shape. This could take about 8 minutes.

Fold in vanilla and nuts.

Spray 2 spoons with non stick cooking spray. Using these spoons drop by tablespoonfuls onto the lined cookie sheets.

Work quickly as the divinity sets up fast.

Let set for about 1 hour.

Store in an airtight container.