| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candies, Nuts | 1 | Servings | |
INGREDIENTS
| -Nancy Speicher DPXX20A | ||
| 1 1/2 | c | Sugar |
| 1/2 | c | Sherry |
| pn | Salt | |
| 3 | c | Walnut halves |
| 1/2 | ts | Cinnamon |
INSTRUCTIONS
Lightly grease cookie sheet; set aside. In 3-qt heavy saucepan over low heat stir sugar, sherry and salt until sugar dissolves. Bring to boil; cover; boil 2 to 3 minutes. Uncover; wash down sides of pan with pastry brush dipped in cold water. Cook without stirring until mixture reaches 236F (soft-ball stage) on candy thermometer. Remove from heat; vigorously stir in walnuts and cinnamon until mixture looks cloudy. Immediately turn out on cookie sheet (drain off excess sugar mixture). Separate walnuts with 2 forks; let cool. Store airtight at room temperature. Makes 4 cups. Per 1/4 cup: 214 cal, 3 g pro, 23 g car, 12 g fat, 0 mg chol From Woman's Day 1/15/80 - Famous Fannie Farmer's Candies and Cookies Posted to FOODWINE Digest by Beynong <[email protected]> on Dec 21, 1997
A Message from our Provider:
“Jesus: he understands”