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

Combine sugar, pineapple, milk, syrup and cream of tartar in a 3 quart saucepan; stir well over heat. Cook over medium heat; stir occasionally. Test to good soft ball. Remove from heat, add butter and nuts. Let stand 5 minutes. Beat and pour into buttered pan. Cut when firm.