Instructions: Combine water, sugar, cream of tartar and salt. Do not stir. Bring to a rolling boil and boil until temperature on candy thermometer reaches 248 degrees.

Place marshmallow creme in small bowl. Beat at low speed with electric mixer while gradually pouring in hot, syrupy mixture. Add vanilla.

Beat until candy loses its gloss and holds its shape when dropped from a spoon. Add nuts. (If mixture is under-beaten, it will not hold its shape, and if it is over-beaten, it will become dry.) Drop from spoon onto wax paper. Cool and store in airtight container.

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