Sweet and Spicy Candied Walnuts
Contributed by Susan

1 large egg white
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
12 ounces (about 3 1/2 cups) walnuts, preferably walnut halves

Preheat the oven to 300 degrees.

In a medium bowl, whisk the egg white, sugar and salt until the mix is very
foamy. Whisk in the cinnamon, ginger, nutmeg and cloves. Add the walnuts
and stir to coat.

Spread the nuts on an ungreased baking sheet. Bake for 10 minutes. Stir and
separate any walnuts that are sticking together. Bake for another 10
minutes. Stir and continue baking until the coating is dry and walnuts are
crisp, 5 to 10 minutes. Cool completely.

Makes about 3 1/2 cups; analysis per 1/4 cup.

Cook's note: Substitute the grated zest of 1 orange, 1 teaspoon crumbled
dried rosemary or 1 tablespoon finely chopped fresh rosemary and 1 teaspoon
coarsely cracked black pepper for the cinnamon, ginger, nutmeg and cloves.
If desired, substitute pecans for the walnuts.

From "Christmas 101" by Rick Rodgers (Broadway Books, $15)

Tested by Susan Selasky for the Free Press Test Kitchen

164 calories (76% from fat), 14 grams fat (1 gram sat. fat), 7 grams
carbohydrate, 6 grams protein, 6 mg sodium, 0 mg cholesterol, 16 mg
calcium, 1 gram fiber.