1/2 C. dark brown sugar, firmly packed
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1-1/2 tablespoon water
1-1/2 C. walnut halves, pecan halves, cashews or a combination of these
In a deep 2 quart casserole combine all ingredients except nuts. Heat uncovered 1-1/2 minutes, stir occasionally. Add 1/2 c. nuts at a time to syrup mixture. Stir well until coated. With a slotted spoon lift out nuts. Drain extra syrup. Place nuts in a shallow 1-1/2 quart baking dish. Repeat with remaining nuts. Heat coated nuts, uncovered, 5 minutes or until syrup begins to harden slightly. Transfer nuts to greased wax paper and allow to cool and harden.
Yields 1-1/2 cups