Instructions: Heat the granulated sugar, water and corn syrup in a 3 qt saucepan over medium high heat, stirring to dissolve the sugar. Bring to a boil. Continue to boil, stirring often until the temperature of the syrup reaches 250 degrees F, about 5 minutes.

As soon as the syrup beings boling, place the egg whites in the bowl of a electric mixer fitted with a balloon whip. Whisk on high until soft peaks form, about 4 minutes. Change the mixer speed to medium. Carefully and slowly pour the 250 degree F syrup into the whisked egg whites, and continue to whisk on med. until the meringue is very thick, about 4 minutes.

Remove the bowl from the mixer. Working quickly, use a rubber spatula to fold the walnuts and then the chocolate morsels into the meringue, creating a varigated mixture. Divide the mixture into 24 heaping Tbs. onto two large pieces of waxed paper, using your fingers to push the mixture off the spoon and onto the waxed paper. Allow to cool to room temperature for about an hour before storing in a tightly sealed plastic container

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