Divinity

Put the 1 cup of sugar, 1/2 cup of water and cream of tartar into saucepan; stir to blend, then boil rapidly without stirring to 240 degrees F; 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, combined the 2 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 occasional stirring until syrup reaches 280 degrees F. (medium crack stage). Meanwhile, pour the first syrup while hot over egg whites, adding slowly and beating continuously until stiff and smooth. (I use an electric mixer on low speed). 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's hard to handle. Add vanilla and nuts, turn into buttered pan, and press out smooth. When set cut into squares. You can wrap each one with colored plastic wrap.