heavy saucepan and stir over quick heat until the sugar is dissolved:
cream of tartar
Stir and boil these ingredients for about 3 min. Add 1/2 C butter.
Cook and stir the syrup until it is light colored and thick to the hard-crack stage, 285-290°. Remove from heat. Add: 1 tsp vanilla or 1 T rum.
Pour candy onto a buttered pan. When cool, cut into squares. To cover it with semi-sweet chocolate and nuts, melt: 1/4 lb semi-sweet chocolate.
Before the chocolate hardens, dust with: 1/4 C finely chopped nuts.
Break into pieces when cold.