California Pistachio Divinity

2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup pistachios -- coarsely chopped

Combine sugar, corn syrup, and water in heavy 2-quart saucepan. Cook to 260 degrees (hard-ball stage); stir just until sugar dissolves. While sugar mixture cooks, beat egg whites until stiff peaks form. Beating at high speed on mixer, gradually pour sugar mixture over egg whites. Add vanilla and beat until candy looses its gloss and holds its shape. Quickly add nuts; mix well. Quickly spoon teaspoonfuls onto greased waxed paper or spread in buttered 8-inch square pan and cut into squares.
 

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