Combine sugar, pineapple, milk, karo and cream of tartar in a 3 quart saucepan; stir well over fire.
Cook over medium heat; stir occasionally to keep from sticking.
Test with drop in cold water to,form ball.
After a good soft ball forms, remove from heat and add butter and nuts.
Let stand for 5 minutes.
Then beat and pour into a buttered pan.
Cut when firm.