1 lb. box brown sugar
1/8 tsp. cream of tartar
1/8 tsp. salt
2 egg whites, stiffly beaten
1 tsp. vanilla extract
3/4 c. chopped walnuts

Combine brown sugar, cream of tartar and salt in 9 inch skillet. Cook over low heat until sugar dissolves, stirring constantly. Cook to hard crack stage, stirring frequently. Add syrup to egg whites gradually, beating constantly at high speed. Beat in vanilla until mixture stiffens and loses gloss. Stir in walnuts. Drop by spoonfuls onto buttered waxed paper. Yields 36 servings.