3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
3 egg whites
1 teaspoon vanilla extract
1/2 teaspoon vinegar
1 1/2 cups chopped macadamia nuts
Cook sugar, corn syrup and water in 2-quart saucepan over low heat, stirring constantly until sugar is dissolved. Continue cooking to 250 degrees F on a candy thermometer, without stirring.
Beat egg whites until stiff peaks form.
Pour syrup in while still beating and continue to beat until mixture is thick (about 10 minutes).
Add vanilla extract. Continue to beat until mixture holds its shape and begins to lose its shine.
Gently stir in nuts.
Drop mixture from a buttered spoon, working quickly.
Let stand at room temperature for about 12 hours.
Store in an airtight container.