A longtime favorite of copy editor Brenda Koplin. They are great for parties and make lovely gifts, too. Brenda likes to pack them in pretty containers, with the recipe included.
Recipe information
Yield
Makes about 4 cups
Ingredients
1 1/2 cups packed golden brown sugar
1/2 cup cream Sherry
2 tablespoons light corn syrup
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 cups walnut halves, toasted
Preparation
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°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. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)
