Candied Walnuts
from the kitchen of Sharmagne Leland-St. John

2 cups brown sugar, packed
1 cup milk
1 tablespoon margarine
1teaspoon pure vanilla extract
1/8 teaspoon salt
2 quarts walnuts

In a heavy saucepan, combine the sugar, milk, and
margarine. Cook to a soft ball stage or 238 degrees
on a candy thermometor. Add the vanilla extract and
salt. Beat until creamy. Add the walnuts and mix well
to coat. Spread out on foil, separating the walnuts.


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