Yield: 4 cups
| Measure | Ingredient |
|---|---|
| 1½ cup | Golden brown sugar (packed) |
| ½ cup | Cream Sherry |
| 2 tablespoons | Light corn syrup |
| ¼ teaspoon | Ground nutmeg |
| ¼ teaspoon | Salt |
| 3 cups | Walnut halves; toasted |
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