SPICED WALNUT CRUNCH

               2 cups walnuts               ½ cup sugar
               2 tbsp butter                ⅛ tsp salt
               1 egg white                  ¼ tsp cinnamon

Toast the walnuts at 350° for five to ten minutes. Cool and coarsely chop.

Melt the butter in a 9-inch square pan. Beat the egg white to moist peaks, then beat in sugar, salt, and cinnamon. Stir in the toasted walnuts. Spread over the melted butter and bake at 325° for 30 minutes. Cool and break into bite-sized pieces.

Adapted from “Diamond Walnut Recipe Gems” (1967). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!