4 c. sugar
2/3 c. water
1 c. white Karo syrup
1/4 tsp. cream of tartar
1 tsp. white vinegar
1/8 tsp. salt
1 1/2 tsp. vanilla
3 egg whites
2 c. nuts, coarsely chopped

Boil sugar, water, syrup, cream of tartar, salt, and vinegar until it forms a hard ball in cold water. While syrup is boiling, beat egg whites until stiff (in large bowl).

Gradually pour syrup into egg whites, beating continuously (on medium speed in mixer). Beat until it looses its gloss. Add nuts and vanilla. Put in buttered pan; cut in pieces. Better after 2-3 days.