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

Put the 1 cup sugar, water and cream of tartar in pan, stir to blend, then boil rapidly without stirring to 240 degrees or until syrup will spin a thread 6 inches long when dropped from a metal spoon. Immediately remove from heat.

Meanwhile, beat egg whites until stiff. In another pan, combine the 2 cups sugar, corn syrup, salt and 1/4 cup water. When the first mixture is done, place the second mixture over heat and boil with occasionally stirring until syrup reaches 280 degrees or medium crack test. Meanwhile, pour the first mixture while hot over egg whites, adding slowly and beating continuously until stiff and smooth.

Set aside until second syrup is done. Cool a minute or two, then pour it slowly over first mixture, continuing to beat until smooth and so stiff that it is hard to handle. Add flavoring and nuts, turn into buttered pan, press out smooth. When set, cut in squares. Makes 2 pounds. You can drop candy from spoon instead of pressing and cutting.