Sherried walnuts

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

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