Preparation / Directions:
Put 1 cup sugar, 1/2 cup water and cream of tartar into sauce pan; stir to blend, then boil rapidly (without stirring) to 240 F (medium ball) or untill syrup will spin a thread 6 inches long when dropped from a fork. Innedialely remove from heat.
Meamwhile beat eggs untill stiff.
In another sause pan compine 2 cups sugar, corn syrup, salt, and 1/4 cup water. When first mixture is done, place the second mixture oner heat and boil with occasional stirring until syrup reaches 280 F(medium crack stage).
Meanwhile pour the first syrup (while still hot) over beaten egg whites, adding slowly and beating continuously until stigg and smooth. Set aside until second syrup is done.
Cool second mixture for a minute or two, then pour slowly over first mixture, continuing to beat until smooth and so stiff that it is hard to handle.
Stire in flavoring and nuts. Turn into butter pan and press out smooth.
when set, cut into squars. Makes 2 pounds.
Candied fruit may be cut fine and folded in with the nuts for attractive color.
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