In 3 quart glass bowl, microwave sugar, syrup and water on FULL for 12-18 minutes or until mixture spins a fine thread.
In another bowl add salt to egg whites, beating constantly until whites are stiff and form peaks.
Slowly pour a thin stream of syrup mixture into egg whites, beating constantly until mixture loses shine and thickens. Stir in vanilla and nuts. Immediately drop by teaspoonsful on waxed paper.
If cooked too long, thickens quick. Otherwise sure-fire.