4 c. walnuts (halves) = 1 lb.
1 c. packed light brown sugar
1 c. granulated sugar
1/4 c. sugar
1 tbsp. ground cinnamon
2 tsp. allspice
1 tsp. cloves
1 tsp. fresh ground pepper
2 lg. egg whites

Heat oven to 300°F. In a 3 quart saucepan, over high heat, bring walnuts and enough water to cover to a boil. Reduce heat to low and simmer 1 minute. Combine all spices in a large bowl. Set aside.

In another bowl, beat egg whites until foamy. Add well drained walnuts and toss to coat well. Add nuts to sugar and toss well. Spread on ungreased jelly roll pan and bake 20 minutes until golden brown. It may take up to 24 hours to dry. Cool completely before putting in jars.