2 cups white sugar
1/3 cup light corn syrup
1 cup water
4 egg whites (using large eggs), well beaten
1 teaspoon vanilla
1-1/2 cups chopped nuts
1/2 cup chopped candied cherries
Boil together one half of the sugar, half of water and half of corn syrup until 280 F. Remove from heat and pour slowly over beaten egg whites and continue beating until cool. While beating, cook other half of sugar, syrup and water until 280 F. Remove from heat and add at once to the first mixture, beating while adding. When cool, add the vanilla, nuts and candied cherries. Pour into buttered pans. Smooth over the surface and let it stand overnight before cutting. In morning cut and wrap in waxed paper.