Instructions: Preheat oven to 350. Spread mixed whole nuts in jelly-roll pan. Bake in preheated oven for 10 minutes or until hot.

Meanwhile, in medium-size saucepan, combine granulated and brown sugars, salt, cinnamon, nutmeg, cloves, corn syrup, and water. Heat, stirring constantly, over low heat until sugars dissolve; then cook, without stirring, to 300 on candy thermometer. (Syrup will separate into brittle threads when dropped in cold water.)

Stir in nuts and butter until nuts are evenly coated. Spoon into 15x10x1 inch jelly roll pan sprayed with nonstick vegetable oil cooking spray. Spread in even layer, and cool completely.

Break glace into bite-size peices, and store in tightly covered container for up to 3 weeks.

Yield: 4 cups

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