1 c. sugar
6 tbsp. evaporated milk
1 tsp. cinnamon
4 c. walnuts

Mix sugar, milk and cinnamon in small saucepan. Heat to boiling. Boil 2 minutes. Cool slightly.

Spread nuts on buttered cookie sheet and pour syrup over nuts. Toss, coating evenly on all sides. Separate nuts individually or in clusters. Dry on wax paper for several hours. Store in tightly covered container. Yield: 2 1/2 pounds.