Step 1

Line a baking dish with wax paper. Grease 2 spoons with non-stick spray.

Step 2

Add sugar, corn syrup, water, and salt to a 2-quart saucepan over medium heat. Stir until the sugar is dissolved.

Step 3

Place a candy thermometer in the saucepan. Cook the syrup, without stirring, until it reaches 260 degrees Fahrenheit (hard-ball stage), about 8-10 minutes.

Step 4

Meanwhile, beat egg whites with a stand mixer until stiff peaks form, about 4-5 minutes. Start at low and gradually increase the speed until it reaches medium-high.

Step 5

Once the syrup reaches 260 degrees Fahrenheit, gradually pour the syrup in a thin stream into the bowl of egg whites while still beating at medium-high speed.

Step 6

Add the vanilla and continue to beat, scraping the sides of the bowl, until the mixture is able to hold its shape, about 8 to 9 minutes. The mixture should have also turned from glossy to matte.

Step 7

Stir in the chopped nuts and cherries (if using).

Step 8

Using the greased spoons, quickly drop mounds of candy onto the wax paper, creating swirls on the tops with the spoon.

Step 9

Let the candy cool for about 2 hours. It should be room temperature. Serve and enjoy!