i cup sugar

1 cup nuts

1 tsp vanilla

2 cups sugar

1 cup sugar

1/2 cup water

1/8 tsp cream of tartar

2/3 cups white corn syrup

1/4 tsp salt

1/4 cup water

3 egg whites

Put 1 cup sugar, 1/4 cup water and cream of tartar into a saucepan; stir to blend, then boil rapidly without stirring to 240F, 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 saucepan, have combined the two cups sugar, corn syrup, salt and 1/4 cup water. When the first mixture is done, place the second mixture over the heat and boil with occasionally stirring until syrup reaches 280F.  Meanwhile, pour the first syrup while hot over egg whites adding beating continuously until smith and smooth. Set aside until second syrup is done. Cool a minute or two, then pour it slowly over the first mixture, continuing to beat until smooth and it is hard to handle. Add nuts. Turn into a buttered pan,and press out smooth. When set, cut into squares.