Place the sugar, cinnamon, allspice,
ginger and evaporated milk in a heavy saucepan
and stir over a high heat for about 5 minutes
or until the sugar dissolves and the mixtures
reaches soft ball stage (115C on a sugar thermometer).
Turn off the heat and quickly stir in the nuts
and vanilla essence, making sure the nuts are
well coated. Turn out onto greaseproof paper.
Allow to cool then break into chunks.
Storage
Store in an airtight container.
About this Recipe: Adapted from Susan Ward's
recipe in her book 'Russian Regional Recipes'.
