Nutty Divinity

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the sugar, corn syrup, salt, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer and cook until the temperature is 260 degrees F/ 127 C.

3. When the sugar syrup approaches 245 degrees F, start whipping the egg whites on medium-high speed. You want them to reach firm peaks just as the sugar syrup reaches 260 degrees. If they reach firm peaks before the syrup's at the right temperature, turn the mixer off so they don't become overbeaten.

4. When the syrup is at 260 F/ 127 C, remove the pan from the heat and carefully pour the hot syrup into a measuring cup with a spout. With the egg whites at firm peaks and the mixer running, gently, slowly pour the hot syrup into the whites. Once all the syrup is in, beat the whites until they are very stiff and the mixture just starts to lose its gloss, about 3-5 minutes. It becomes difficult to work with if it's overmixed, so be careful to monitor it while beating.

5. Once it's done mixing, use a spatula to gently fold in the vanilla and almond extracts and most of the chopped nuts. Reserve a few tablespoons of the nuts for the decorative topping.

6. Scrape the candy into the prepared pan and smooth it into an even layer. Sprinkle the reserved nuts over the top and gently press down to adhere them to the divinity. (Alternately, instead of pouring it into a pan you can drop it by spoonfuls onto waxed paper for a more traditional presentation.) Allow the candy to set completely at room temperature, for several hours.

7. Cut the divinity into small squares to serve. Nutty Divinity can be stored in an airtight container at room temperature for up to a week.