3 c. sugar
3/4 c. corn syrup (clear kind, Karo)
3/4 c. water
2 egg whites
1/2 tsp. vanilla
1/8 tsp. cream of tartar
1/8 tsp. salt
1 c. chopped nuts (I use Hickory nuts)

I use Revere Ware pan that goes with double boiler and cook sugar, syrup, water and salt to 253 degrees on candy thermometer (just the tube type). Stir until it comes clear, cooking on medium high of electric stove, then turn down to medium, take spoon out and set spoon on plate, letting the syrup cook while you beat the egg whites. Put egg whites and cream of tartar in large boil and beat to stiff peaks (but not dry). Then turn up heat under syrup to medium high again; put in candy thermometer, stir once in a while until it reaches the temperature.

Take off stove and pour slowly with one hand while beating it into the egg whites with the other hand. Never set the pan down, just keep pouring and stirring until all syrup is in egg whites. Then put in vanilla and stir (don't beat hard, just kind of bring it back from sides of bowl to cool it). When it begins to lose its gloss and goes back to the sides of the bowl more slowly, stir in nuts. Continue to stir until it almost stays in shape and doesn't return to the sides of the bowl. Pour into usual sized oblong, glass cake baking dish which has been buttered.

When pretty well set up (approximately 10 minutes), cut with wet knife into squares, leaving in dish if you aren't going to use it right away (best to put in refrigerator for awhile so it sets up good). For storage cover with Saran Wrap and foil so it doesn't dry out in the refrigerator.