Sherried walnuts
Yield: 4 Cups
Ingredients:
- 1 1/2 c Golden brown sugar (packed)
- 1/2 c Cream Sherry
- 2 tb Light corn syrup
- 1/4 ts Ground nutmeg
- 1/4 ts Salt
- 3 c Walnut halves; toasted
Instructions:
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
