In a 2 to 3-quart pan, stir together sugar, cinnamon, cloves, ginger and
milk. Stir over high heat until mixture reaches 238 degrees on a candy
thermometer.
Remove from the heat and quickly stir in the nuts and vanilla until nuts
are well coated. Spread on a waxed paper lined cookie sheet. When cool,
break candy into evenly-sized chunks. Store in an airtight container up to
Posted to recipelu-digest Volume 01 Number 368 by Cheryl Miller
<csmiller@LAMAR.COLOSTATE.EDU> on Dec 14, 1997
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