Ingredients
1 1/2 cups 10x (confectioners) sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon salt
1 tablespoon grated orange rind
1 egg white
1 tablespoon orange juice
2 cups walnuts
Preparation
Preheat oven to 250 degrees.
Sift 10x (confectioner)sugar, 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 out on 2 jelly roll pans so the nuts do not touch.
Bake in slow oven for 1 hour or until dry. Cool completely before storing in a tightly covered container. Walnuts may be stored for up to 1 month.
