| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Gifts, Nuts | 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 Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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