Sherry walnuts

Yield: 1 Servings

Measure Ingredient
\N \N -Nancy Speicher DPXX20A
1½ cup Sugar
½ cup Sherry
\N pinch Salt
3 cups Walnut halves
½ teaspoon Cinnamon

Lightly grease cookie sheet; set aside. In 3-qt heavy saucepan over low heat stir sugar, sherry and salt until sugar dissolves. Bring to boil; cover; boil 2 to 3 minutes. Uncover; wash down sides of pan with pastry brush dipped in cold water. Cook without stirring until mixture reaches 236F (soft-ball stage) on candy thermometer. Remove from heat; vigorously stir in walnuts and cinnamon until mixture looks cloudy. Immediately turn out on cookie sheet (drain off excess sugar mixture). Separate walnuts with 2 forks; let cool. Store airtight at room temperature. Makes 4 cups.

Per ¼ cup: 214 cal, 3 g pro, 23 g car, 12 g fat, 0 mg chol From Woman's Day 1/15/80 - Famous Fannie Farmer's Candies and Cookies Posted to FOODWINE Digest by Beynong <Beynong@...> on Dec 21, 1997

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