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1 cup granulated sugar
1/2 tsp. each nutmeg, cinnamon, and cloves
1/8 tsp. cream of tartar
1/4 cup boiling water
1/2 tsp. vanilla
2 cups walnut or pecan halves
In saucepan, combine sugar, spices, cream of tartar, and boiling water.
Cook to 246 degrees on candy thermometer or until syrup forms a firm ball when dropped in cold water.
Add vanilla and walnuts and stir until nuts are completely coated.
Turn out onto greased cookie sheet or waxed paper. With 2 forks, quickly separate nuts; cool.
Makes 3 cups.