Name: Sherried Walnuts
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

If light reading is our passion, then Owen’s prose style is not for us. His paragraphs are tightly packed; his thoughts demanding. His analysis of the heart cannot be skimmed quickly. But in our age of constant and instant upgrade to faster models, this is exactly what many of us need: a slow read, a careful application- allowing ourselves to feel the wounds made by Owen’s sensitive eye surgery, and, as a result, discovering that we see our God more clearly, that we love His Son more fully and serve Him in the power of the Spirit more thoroughly. If this is what we need - as it surely is - Owen, though dead, still speaks, and in providence of God is still there to help and guide us.

Sinclair Ferguson

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

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”