Sherried Walnuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 tablespoons light corn syrup
- 1/2 cup cream sherry
- Carbohydrate 47 g(16%)
- Fat 7 g(11%)
- Fiber 1 g(3%)
- Protein 2 g(3%)
- Saturated Fat 1 g(3%)
- Sodium 88 mg(4%)
- Calories 252
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.)
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.)
