Carmel Pecan Angel Food Cake

1 1/4 cups flour
1 1/2 cups sugar
10 egg whites
1/4 tsp. salt
1 1/4 tsp. cream of tartar
3 Tbsp. burnt sugar
1 tsp. vanilla
1/2 cup chopped pecans

Sift flour once. Measure and sift 3 more times. Add sugar and sift 3 more times. Add salt to egg whites and beat until frothy, then add cream of tartar and beat until stiff enough to stand up in peaks. Fold in flour and sugar mixture; add burnt sugar and vanilla. Sprinkle nuts in bottom of ungreased tube angel food pan. Pour in batter and bake 1 hour at 325 degrees. Let cool in pan.

To make burnt sugar - Place 1/2 cup sugar in small skillet over medium heat, stir constantly until sugar is melted and golden brown in color. Add 1/4 cup boiling water and stir until sugar mixture is dissolved. Unused portion can be stored in jar in refrigerator.