3 cups sugar
3/4 cup light corn syrup (Karo)
1 cup water
pinch of cream of tartar
1 egg white
1 tsp. vanilla
1/3 cup chopped walnuts

Combine sugar, syrup, water and cream of tartar in pan over high heat. Stir until all is dissolved.

Wash down sides of kettle with a fork wrapped in a cloth dipped in water, being careful not to get it into the syrup. Wash down frequently as this prevents candy sugaring.

Cook until a small amount of mixture tested in cold water will form a medium ball (245°F on candy thermometer).

Remove from heat; cool about 5 minutes.

Beat egg white until very stiff. Pour syrup very slowly into egg white, beating constantly. Stir in vanilla and nuts.

Drop from a spoon dipped in water.

Cooks Note: Use of a candy thermometer is recommended.