NUTS:

1 cup sugar
1/4 tsp. salt
1 tbsp. light corn syrup (Karo)
1/3 cup water
6 regular marshmallows
1/4 tsp. peppermint extract
2 1/2 cups walnut halves

Combine sugar, salt, syrup and water in saucepan; cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking without stirring to 238°F on candy thermometer (soft ball stage).

Remove from heat; add marshmallows and stir until melted. Add extract and nuts; stir gently until creamy. Turn onto waxed paper; separate with fork and let dry.

FROSTED FRUIT:

fruit with edible peel
egg white, slightly beaten
sugar

Wash and dry fruit. Coat with egg white; roll in sugar until completely coated. Dry on waxed paper. Arrange attractively with nuts.

Cooks Note: Use of a candy thermometer is recommended.