Comment on this article

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.











 


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]