2 c. presweetened cereal
2/3 c. nuts
2/3 c. sugar
2/3 c. packed brown sugar
2/3 c. light corn syrup
1/3 c. water
1/3 c. butter
1/4 tsp. salt
1/8 tsp. of cream of tartar

Grease two large cookie sheets with butter. Set aside.

Combine cereals and nuts in large baking pans. Set aside. Combine remaining ingredients in a saucepan. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. Place the cereal mixture 256 degree oven while syrup finishes cooking. Bring syrup to hard crack stage (290 to 300 degrees), or until a small amount dropped into cold water forms hard brittle thread), stirring frequently. Remove cereal mixture from oven; pour syrup over at once.

Mix just to coat evenly. Spoon half of mixture onto each baking sheet. Using well buttered forks, separate mixture into serving size pieces. Let cool.