1/2 cup light corn syrup
2-1/2 cups sugar
1/4 tsp salt
1/2 cup water
2 egg whites
1 tsp vanilla extract
1 cup chopped nuts

In saucepan mix corn syrup, sugar, salt and water. Cook, stirring, until sugar is dissolved. Continue cooking, without stirring, until a small amount of mixture forms a firm ball when dropped in cold water (248 degreesF). Beat egg whites until stiff, but not dry. Pour about half the syrup slowly over whites, beating constantly. Cook remainder until a small amount forms hard threads in cold water (272 degreesF). Add slowly to first mixture, and beat until mixture holds its shape. Add vanilla and nuts; spread in buttered 9x9x2" pan. When firm, cut in squares.

Variations
Holiday Divinity:
1/4 cup chopped candied cherries
1/4 cup chopped candied pineapple
Follow above instructions, adding candied cherries and pineapple with the nuts.

Chocolate Divinity: 6 oz chocolate chips
Follow above instructions, adding chocolate chips with vanilla after beating; then beat until well blended.

Here is an easy variation:

7 oz marshmallow creme
2 cups sugar
1/2 cup water
1/2 tsp salt
1 tsp vanilla
1 cup chopped pecans

Pour marshmallow creme into a large bowl. In a saucepan, boil sugar, salt and water to soft-boil stage. Pour over marshmallow creme and stir until slightly stiff and peaks start to form. Add vanilla and nuts. Mix well. Pour into a buttered pan, or drop by spoonfuls onto wax paper.

Stained Glass Candy (Dec 12)

4 oz semi-sweet chocolate
1 cup powdered sugar
1 egg, beaten
3 cups colored mini marshmallows
1/2 cup chopped nuts
2 tsp butter

Melt chocolate. Add sugar and egg and mix well. Pour chocolate mixture over nuts and marshmallows. Form into logs and wrap in wax paper. Refrigerate until hardened. Slice logs into round candies.

Almond Toffee (Dec 19)

1/2 cup light corn syrup
1/4 cup water
1-1/2 cups sugar
1 cup blanched almonds, chopped
1 cup butter

Generously butter a 15" x 10" jellyroll pan; set aside. In an electric skillet, combine corn syrup, water and sugar. Set temperature to 360 degrees. Stirring constantly with a wooden spoon, bring mixture to a boil. Add almonds and butter; stir until almonds are brown. Pour candy into prepared pan. As candy begins to set, score lines with a heavy knife. Allow candy to cool completely; break along scored lines. Store in airtight container. Makes 1-1/2 lbs.

White Chocolate Cranberry Fudge (Dec 26)

1-1/2 cups sugar
2/3 cup milk
1/4 cup butter or margarine
1-1/2 cups white chocolate chips
1 tsp vanilla
1/2 cup coarsely chopped almonds, toasted
1/2 cup craisins (dried cranberries)

Line a 8" square pan with foil; butter foil well. Mix sugar and milk in a heavy 3 quart saucepan. Add butter and bring to a boil over medium heat, stirring constantly. Once mixture comes to a boil, stop stirring and boil vigorously for 5 minutes. Remove from heat; add white chocolate chips and vanilla. Stir until chips are melted and mixture is smooth. Stir in almonds and craisins; spread evenly in prepared pan. Refrigerate until firm. Invert pan, peel off foil, cut in 1" squares.