Place sugar,corn syrup, and water in a heavy saucepan. Cook and stir over medium heat to hard ball stage (248F on candy therm.). Remove from heat and let stand until temp drops to 220F, do not stir.
Place eggs whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 8 and whip until soft peaks form, about 1 minute. Gradually add syrup in a fine stream and whip about 2 1/2 minutes longer.
Turn to speed 4. Add almond extract and whip until mixture starts to become dry, 20-25 minutes. Turn to Stir Speed and add walnuts, mix just until blended.
Drop mixture from tablespoo onto waxed paper or greased baking sheet to form patties.Let harden.