| 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 <Beynong@AOL.COM> on Dec 21, 1997
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