In a 2 to 3-quart pan, stir together sugar, cinnamon, cloves, ginger and milk. Stir over high heat until mixture reaches 238 degrees on a candy thermometer.

Remove from the heat and quickly stir in the nuts and vanilla until nuts are well coated. Spread on a waxed paper lined cookie sheet. When cool, break candy into evenly-sized chunks. Store in an airtight container up to 3 days. Makes 6 cups. Great!!!