3 c walnut halves 1/2 c water 1 c sugar 1/2 t salt 1 t ginger 1 t cinnamon 1 t allspice 1 t nutmeg
Mix together everything except nuts. Cook until syrup forms a long thread (250 degrees). Add nuts and stir rapidly with wooden spoon until crystals begin to form. Pour onto waxed paper and separate with forks. Freeze up to 8 months.
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