2 c Sugar
1/2 c Corn syrup
2 lg Egg whites
1 c Chopped nuts
1/2 c Water
1/8 ts Salt
1/2 ts Vanilla extract
1/8 tb Cream of tartar
Combine sugar, syrup, water, salt, and cream of tartar. Cover and boil 5
minutes. Uncover. Wipe sides of pan with damp cloth. Boil without
stirring to firm ball stage (245 - 248 F). Remove from fire. Pour slowly,
beating constantly, over stiffly beaten egg whites. Continue beating until
mixture holds its shape when dropped from spoon. Add flavoring and nuts.
Drop by teaspoonfuls onto waxed paper, or pour into well-buttered pan. When
cold cut in squares.
