Sherried Walnuts

1. 1

   Line 2 cookie sheets with waxed paper.

2. 2

   Combine first 5 ingredients in heavy large saucepan.

3. 3

   Stir over medium heat until sugar dissolves.

4. 4

   Cook without stirring until clip-on candy thermometer registers 240F., about 10 minutes.

5. 5

   Remove from heat.

6. 6

   Add nuts and stir until syrup begins to look cloudy, about 2 minutes.

7. 7

   Divide mixture between cookie sheets.

8. 8

   Working quickly, separate nuts with fork.

9. 9

   Cool.

10. 10

    (Can be made 1 week ahead.

11. 11

    Store airtight at room temperature.)

No additional tips available.