Ingredients

1 1/2 cups 10x (confectioners) sugar

2 tablespoons cornstarch

1 teasdpoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/8 teaspoon salt

1 tablespoon grated orangew rind

1 egg white

1 tablespoon orange juice

2 cups walnuts

Preparation

Sift 10x sugar, cornstarch, cinnamon, cloves, allspice and salt into a medium size bowl, stir in orange rind Beat egg whites and orange juice until slightly foamy, stir in walnuts, toss to coat well drain thoroughly Roll walnuts in sugar mixture a third at a time until evenly coated. Spread on 2 jelly roll pans so the nuts do not touch Bake in a slow oven at 250 degrees for 1 hour or until dry. Cool completely before storing in a tightly covered container. Walnuts may be stored for up to 1 month