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



1 1/2 cups sugar
1/4 cup good quality sherry
Pinch of salt
1/2 teaspoon cinnamon
3 cups walnut halves



Lightly oil a cookie sheet.  Together mix the sugar salt and sherry in a three quart heavy kettle.  Stir over a low heat until the sugar has dissolved, then bring to a boil and cover.  Continue to boil for 3 minutes. Remove lid and brush down the sides of the pot with a pastry brush and cold water. 
Now cook without stirring until you reach the soft ball stage (236 degrees Fahrenheit).  Remove from heat, stir in the cinnamon and nuts, then stir vigorously until the mixture looks almost opaque.  Pour out onto the cookie sheet and separate the nuts.  Let cool then store at room temperature in a cookie tin.

Serve after dinner with a strong Turkish coffee.

 


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