| 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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