3 c. sugar
1 sm. can crushed pineapple
1 c. canned milk
Butter, the size of an egg
1 c. chopped nuts
1/4 c. white Karo syrup
1/4 tsp. cream of tartar

Combine sugar, pineapple, milk, Karo and cream of tartar in a 3 quart saucepan; stir well over fire. Cook over medium heat; stir occasionally to keep from sticking. Test with drop in cold water to form ball. After a good soft ball forms, remove from heat and add butter and nuts. Let stand for 5 minutes. Then beat and pour into a buttered pan. Cut when firm.