"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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