Spoon sweets - Walnut

Version A 
Grate the walnuts very thinly. Remove a small piece in the centre of the bottom part, making two side cuts (to remove any sticks). Pierce them horizontally and vertically with a skewer and place them in a pot with enough water to cover them. Leave them for 7 days, changing the water daily. After the 7 days, drain them and place them in a pot with the lime and water for 12 hours (starting in the evening). We put a light weight on top of the walnuts to hold them in the water. After 12 hours, rinse them very well (4-5 times), place them in a pot, cover them with water and boil them for 5 minutes, lid on. Change the water and boil them again, with the lid on, until they are cooked (falling off a needle). Drain them and add them to ice water and lemon juice (lemonade) to turn crispy. Leave them for 2 hours. Take them out and place them on a towel to drain thoroughly. Prepare the syrup, let it cool and add the walnuts with the cinnamon and cloves. Let them boil for 3-4 minutes and remove from the heat. This boiling process is done daily for 3-4 days. On the last day you will see that the syrup starts to thicken. Just before the syrup is ready, add the lemon juice and let it boil for 1-2 minutes. Fill the jars, cap them and turn them upside down for 3 minutes. (MANRE 2009, 6)

Version B 
Peel the walnuts when they are green and with a little stick in the tip. Leave them in water for 7 days, changing the water daily. On the seventh day in the morning wash the walnuts, add the lime and cover them with water. Leave them for 3 hours. Then rinse them well and pierce them with a skewer twice. Bring them to a boil 3 times (until they just boil), changing the water each time. After the third time, add the lemon juice and leave them for 1 hour. Drain them and put a roasted almond in each walnut. Prepare the syrup and put the walnuts in it to boil. Over the next three days, boil the walnuts until the syrup thickens. When the syrup is ready, transfer the walnuts to sterile bottles and store in a cool place. (Kyperounda, Kourri and Lazarou 2007)