Butterscotch Chocolate Divinity

Directions

1. 1
   Line 2 or 3 baking sheets with buttered waxed paper; set aside.
2. 2
   Combine sugar, corn syrup and water in a medium saucepan.
3. 3
   Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to boil; washing down the sides of the pan frequently with pastry brush dipped in hot water to remove sugar crystals.
4. 4
   Add candy thermometer, careful to not let bulb touch bottom of the pan.
5. 5
   Continue to cook until mixture reaches the hard ball stage (225 degrees).
6. 6
   Meanwhile, beat egg whites and cream of tartar with electric mixer until stiff but not dry.
7. 7
   Slowly pour hot syrup into egg whites beating constantly.
8. 8
   Add vanilla; beat until candy forms soft peaks and starts to lose it's gloss.
9. 9
   Stir in both kinds of chips and nuts.
10. 10
    Immediately drop tablespoons full of candy in mounds on prepared baking sheets.
11. 11
    Store in refrigerator in airtight container between layers of waxed paper or freeze up to 3 months!