Sherried Walnuts Recipe
Yield: 4 CupsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Golden brown sugar, packed
1/2 cup: Cream Sherry,
2 tbsp: Light corn syrup,
1/4 tsp: Ground nutmeg,
1/4 tsp: Salt,
3 cup: Walnut halves, toasted
Directions:
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
degrees 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. (Can
be made 1 week ahead. Store airtight at room temperature.)
* Source: Bon Appetit - December 1992 * Typos courtesy of: Karen
Mintzias
Source from luhu.jp
heavy large saucepan. Stir over medium heat until sugar dissolves.
Cook without stirring until clip-on candy thermometer registers 240
degrees 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. (Can
be made 1 week ahead. Store airtight at room temperature.)
* Source: Bon Appetit - December 1992 * Typos courtesy of: Karen
Mintzias
Source from luhu.jp