Combine sugar, salt, corn syrup and water in a 2-quart saucepan. Cook over
medium heat, stirring constantly, until sugar dissolves and mixture boils. Continue
cooking, without stirring, to 260 degrees F or until a small amount of syrup
dropped into cold water separates into threads which feel hard but not brittle
(soft crack stage).
When sugar reaches 246 degrees F, beat egg whites in large mixer bowl until
stiff peaks form.
When syrup reaches soft crack stage, gradually pour in a thin stream into
egg whites, beating at high speed on mixer.
Add vanilla extract and beat until candy begins to hold its shape.
Quickly blend in baking chocolate; stir in nuts.
Quickly drop from teaspoon onto wax paper-covered baking sheet. (Divinity
should be about the size of walnuts.)
Gently press a milk chocolate kiss on top of each piece.