2 c. brown sugar
1/2 c. water
1/2 tsp. cream of tartar

Boil with lid on until mixture spins a thread (238 degrees F.). Mix 1 egg white, beaten stiff, with 1/2 teaspoon cream of tartar. Pour syrup mixture over egg white mixture, beating constantly. When this mixture has cooled a bit, add 1 teaspoon vanilla and 1/2 cup finely chopped nuts (pecans, black walnuts, hickory nuts). Drop on waxed paper by teaspoonfuls. When candy has cooled sufficiently, it can be boxed for gifts or eating.

NOTE: If using for icing, add syrup to 2, 3, or 4 egg whites depending on how much icing you need. This is the only perfect icing for fresh coconut or Tutti Frutti Cakes.