In a medium to large saucepan, stir together the sugar, corn syrup and water. You can stir it together before you put it on the heat, but not while it is on the heat. You are going to cook this mixture over high heat until it reaches 266 degrees on a candy thermometer. This is called the hard ball stage.

Meanwhile. in the bowl of a mixer with the whip attachment, beat the egg whites and the salt until stiff peaks form.

This is what the sugar will look like when it is ready.

If you are going to put the Divinity on a cookie sheet or a pan, make sure that it is covered with parchment and coated with cooking spray. Do not forget this step. I did and I had to make it all over again.

With the mixer running slowly pour the sugar into the egg whites. Make sure it is a thin stream and that you are really careful not to splatter the sugar. The sugar is 266 degrees and will burn you badly.

You are going to beat the mixture for about 5 minutes. It will lose its gloss and it will be straining the mixer when it is getting close.

Add in the vanilla and the nuts.

Pour the mixture into the prepared pan. If you are dropping them onto the paper, use two spoons. If it starts to harden whip in a little hot water.

Spray an offset spatula with cooking spray and spread it evenly in the pan. Let it cool and harden.