INGREDIENTS

INSTRUCTIONS

First, string the walnut halves on thread. Using medium to heavy
cotton thread, cut thread to about 24 inches long. With a thin  needle,
carefully pass the thread through the walnut halves, leaving  some
extra string exposed on either end. Knot both ends of the string.
Blend flour, sugar, cornstarch and corn syrup. Add juice and mix until
smooth. Pour half of the mixture into a large, heavy saucepan, bring
to a boil and boil, stirring constantly, until mixture is thick.
Remove from heat.  Dip one string of walnuts at a time into the hot
grape juice mixture  several times, and let the excess coating drip
into the pan. Transfer  the walnuts to a drying rack - you can rig up a
rack by propping a  broom handle between two chairs; place a pan and
newspapers  underneath to catch the drips - and dry overnight. Reserve
leftover  cooked grape mixture.  The next day, cook the remaining grape
mixture. Pass the remaining  mixture through a sieve and add to the
grape mixture in the pan. Dip  the walnuts several more times in the
hot grape mixture. Hang to dry  several days in a dark, cool place. To
store or serve, remove walnuts  from the string and rll rogig in
powdered sugar. Store in a covered  jar or tin.  NOTE: White grape
juice or other fruit juices such as pear or apple  can be used.  From
Tuscon area newspapers, 1994, 3rd quarter, courtest Mike  Orchekowski.
File  ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6278
Calories From Fat: 58
Total Fat: 7g
Cholesterol: 0mg
Sodium: 243.6mg
Potassium: 5279.7mg
Carbohydrates: 1533.2g
Fiber: 14.3g
Sugar: 999.2g
Protein: 56.5g