2 c. sugar
1 c. water
1/4 tsp. cream of tartar
1 tsp. vanilla
2 c. toasted cashew nuts

In a 1 1/2-quart saucepan, combine sugar, water, and cream of tartar. Cook and stir until sugar dissolves. Bring to boiling. Boil until syrup reaches hard-crack stage (300 degrees). Remove from heat.

Stir in cashews and vanilla. Set pan in larger pan of hot water to keep soft. Drop by tablespoonfuls onto greased baking sheet to form clusters of 5-6 nuts. Makes about 1 pound candy.