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Nut Caramel Frosting

114 cups brown sugar 1/3 cup water 14 cup white sugar Whites 2 eggs 1 teaspoon vanilla 14 cup English walnut meats, broken in pieces Boil sugar and water as for White Mountain Cream. Pour gradually, while beating constantly, on beaten whites of eggs, and continue the beating until mixture is nearly cool. Set pan containing mixture in pan of boiling water, and cook over range, stirring constantly, until mixture becomes granular around edge of pan. Remove from pan of hot water and beat, using a spoon, until mixture will hold its shape. Add nuts and vanilla, pour on cake, and spread with back of spoon, leaving a rough surface.