Updated Sunday, April 21st, 2002
Yield: 2-1/2 cups
Crunchy and not too sweet, these sugared walnuts will keep for a week if stored tightly covered.
Heat the oven to 350 degrees f. Place the walnut halves in a shallow baking pan and toast in the oven for about 10 minutes, stirring frequently. When you start to smell the nuts, remove them from the oven and let them cool. In a medium saucepan combine the sugar, water, cinnamon, and salt, bring to a boil over medium heat, and cook to the soft-ball stage (236 degrees F on a candy thermometer) without stirring. Remove from the heat. Add the vanilla and toasted nuts, and stir gently until the nuts are well coated and the mixture loses its gloss.
Turn out onto a greased platter. Separate the halves as they cool.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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