1 c Sugar 1/4 ts Salt 2 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Cloves 1/2 c Water 2 c Shelled walnut halves
Boil all ingredients except the walnuts to 236 degrees on a candy thermometer (soft ball stage). Remove from heat and add the walnuts. Stir until creamy. Turn out on waxed paper. Using 2 forks, separate walnuts. Let dry. Then store them in an airtight container Makes about 2 cups.