Sherried Walnuts

• 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

1. Line 2 cookie sheets with waxed paper.
2. Combine first 5 ingredients in heavy large saucepan.
3. Stir over medium heat until sugar dissolves.
4. Cook without stirring until clip-on candy thermometer registers 240F., about 10 minutes.
5. Remove from heat.
6. Add nuts and stir until syrup begins to look cloudy, about 2 minutes.
7. Divide mixture between cookie sheets.
8. Working quickly, separate nuts with fork.
9. Cool.
10. (Can be made 1 week ahead.
11. Store airtight at room temperature.)

golden brown sugar, cream sherry, light corn syrup, ground nutmeg, salt, walnut halves

Taken from www.epicurious.com/recipes/food/views/sherried-walnuts-2824 (may not work)