2 c. presweetened cereal (not flakes)
2/3 c. nuts
2/3 c. sugar
2/3 c. brown sugar, firmly packed
2/3 c. light corn syrup
1/3 c. water
1/3 c. butter
1/4 tsp. salt
1/8 tsp. cream of tartar

Grease 2 large cookie sheets with butter. Set aside. Combine cereals and nuts in a large baking pan. Set aside.

Combine remaining ingredients in a saucepan dissolves and mixture comes to a boil. Place the cereal mixture in a 250 degree oven while syrup finishes cooking. Bring syrup to hard crack stage (290-300 degrees) or until small amount dropped in 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.