Combine sugars, water, corn syrup and salt in 2-qt. heavy saucepan. Cook, stirring constantly, until sugars dissolve and mixture reaches a boil. If sugar crystals form on sides of pan, wipe them off. Continue cooking, without stirring, at a fairly low boil to the hard ball stage (260°). Remove from heat.
At once beat egg whites until stiff. Pour hot syrup in thin stream over egg whites, beating constantly with electric mixer on high speed. Add vanilla; continue beating until candy forms soft peaks and starts to lose its gloss (this will take about 10 minutes).
Stir in nuts. Drop rounded teaspoonfuls onto waxed paper, swirling candy to make peaks.