Candied Walnuts

• 3/4 cup sugar
• 1/8 teaspoon freshly squeezed lemon juice
• 24 walnut halves

1. Line a baking sheet with parchment paper; set aside.
2. In a medium saucepan over high heat, combine sugar, lemon juice, and 1/4 cup water.
3. Cook without stirring, until mixture turns golden amber, 3 to 4 minutes; remove from heat.
4. (Be careful not to let caramel turn too dark, as it will continue to cook.)
5. Add the walnuts, and stir with a wooden spoon to coat.
6. Using a fork, transfer nuts one at a time to the prepared baking sheet, letting excess caramel drip off the nuts before setting them on the parchment.
7. Once the caramel has hardened, about 5 minutes, gently remove nuts from parchment.
8. Caramelized nuts are best used immediately, but can be kept in an airtight container at room temperature for up to 1 day.

sugar, freshly squeezed lemon juice, walnut halves

Taken from www.epicurious.com/recipes/food/views/candied-walnuts-390213 (may not work)