1 c. sugar
1/2 c. water
1/8 tsp. cream of tartar
3 egg whites, beaten

PAN #2:
2 c. sugar
2/3 light Karo syrup
1/4 tsp. salt
1/4 c. water
1 tsp. vanilla
1 c. nuts

Pan #1: Mix sugar, water and cream of tartar; cook to 240 degrees. Add egg whites. Pour slowly, beating continuously. Set aside.

Pan #2: Cook sugar, Karo, salt and water to 280 degrees (medium crack stage). Cool for a minute and pour over first pot of candy beating at same time. Beat until smooth. Add nuts and vanilla. Drop from teaspoon to form balls.