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.