1/2 c. light brown sugar
1/4 c. granulated sugar
1/2 c. milk
1 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp pure vanilla
12 oz. walnut halves
Line a large baking sheet with waxed or parchment paper. Set aside.
In 2 qt saucepan, combine sugars, milk & spices. Whisk over medium high heat until well combined. Allow mixture to come to a gentle boil, whisking frequently. Stop stirring at this point & allow mixture to reach 245 degrees (soft ball stage) on a candy thermometer.
Remove from heat & whisk in vanilla. Add walnuts & stir quickly to thoroughly coat. Turn onto lined pan, spreading walnuts & breaking apart any large chunks. Allow to cool completely.
Store at room temperature in tightly sealed container.