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Prep 5 mins
Cook 45 mins
My mother in law, Phyllis Emery, gave me this old recipe. It's fabulous, but does take a bit of doing. You can't let this recipe alone for a minute, or it will burn, scorch, or not crystallize properly. This is also one of those recipes where the quality of the ingredients is everything -- buy the very best you can afford and don't use artificial vanilla -- only use the real thing!
- Mix sugar, cinnamon, cream of tartar in boiling water.
- Heat to 246F or until a little drop forms a hard ball in cold water.
- Add vanilla and stir well.
- Pour over nuts.
- Stir well until mixture forms a sugary shell on nuts.