Butterscotch-Chocolate Divinity

Line 2 or 3 baking sheets with buttered waxed paper; set aside. Combine sugar, corn syrup and water in heavy, medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down side of pan frequently with pastry brush dipped in hot water to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches the hard-ball stage (255°F).

Meanwhile, beat egg whites and cream of tartar with heavy-duty electric mixer until stiff but not dry. Slowly pour hot syrup into egg whites, beating constantly. Add vanilla; beat until candy forms soft peaks and starts to lose its gloss. Stir in both kinds of chips and nuts. Immediately drop tablespoonfuls of candy in mounds on prepared baking sheets. Store in refrigerator in airtight container between layers of waxed paper or freeze up to 3 months.