Web Exclusive… Spiced Walnuts By Ronald Bergstrom, November 2003 An AARPmagazine.org reader-submitted recipe

(Makes about 1 pound)

These sweet and spicy nuts make a perfect pre-meal munch. They can be kept, refrigerated, for up to one week.

• 8 tablespoons (1 stick), unsweetened butter
• 1 cup, light brown sugar
• 1 pound, walnut halves
• 2 tablespoons, ground cinnamon
• 1 teaspoon, ground cardamom
• 1/4 teaspoon, ground cloves

In a medium heavy skillet, combine the butter and sugar, and cook over medium-high heat until the butter and sugar have melted, about 5 minutes. Add the cinnamon, cardamom, and cloves, and cook, stirring, until the ingredients are well blended, about 1 minute.

Add the walnuts, and cook, stirring to coat them, for about 2 minutes. Reduce the heat to medium, cover the skillet, and cook until the syrup is reduced, about 5 minutes. Remove the skillet from the burner, and allow the nuts to stand, covered, until cool.