1 cup sugar
1/2 tsp. cinnamon
1/8 tsp. cream of tartar
1/4 cup boiling water
1/2 tsp. vanilla
1 1/2 cups pecan halves

Combine all ingredients except vanilla and nuts; cook to firm ball stage (246°F on candy thermometer).

Remove from heat; add vanilla and nuts. Stir thoroughly; pour out on waxed paper. Spread nuts apart.

Cooks Note: Use of a candy thermometer is recommended.