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