Sherried walnuts

4 cups

Ingredients

QuantityIngredient
cupGolden brown sugar (packed)
½cupCream Sherry
2tablespoonsLight corn syrup
¼teaspoonGround nutmeg
¼teaspoonSalt
3cupsWalnut halves; toasted

Directions

Line 2 cookie sheets with waxed paper. Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves.

Cook without stirring until clip-on candy thermometer registers 240 degrees F, about 10 minutes. Remove from heat. Add nuts and stir until syrup begins to look cloudy, about 2 minutes. Divide mixture between cookie sheets. Working quickly, separate nuts with fork. (Can be made 1 week ahead. Store airtight at room temperature.) * Source: Bon Appetit - December 1992 * Typos courtesy of: Karen Mintzias