1 c. sugar
1/2 tsp. cinnamon
1/8 tsp. cream of tartar
1/4 c. boiling water
1 1/2 c. pecan halves
Combine all ingredients, except vanilla and nuts. Cook
to 246 degrees (soft ball in a cup of cold water). Remove from heat;
add vanilla and nuts. Stir thoroughly. Pour out on waxed
paper. Cool; then spread nuts apart.
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