A pleasant addition to a Christmas charcuterie board or on a celebration buffet, these coated walnuts are candy and cinnamon-y and addictive. I’ve been making them for years at Christmas!
Sherried Walnuts
4 cups walnut halves or items (preserve items massive)
1-1/2 cups sugar
1/2 cup cream sherry
1/2 tsp cinnamon
Gear: Sweet thermometer; Silpat baking sheet liner
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Line a baking sheet with a silicone baking mat. Warmth oven to 325 levels. Unfold out walnut items on a tray and toast about 10 minutes. In the meantime, in a big heavy pot, mix sugar and sherry. Convey to a boil over medium warmth to softball stage (240 levels F) Don’t stir whereas it cooks and preserve a detailed eye on the thermometer. It should attain that temperature or nuts might be sticky. Too excessive and it turns into arduous. As quickly because it reaches temperature, take away from warmth and stir within the nuts and cinnamon. Instantly end up onto a silpat liner (preferable) or onto parchment-lined baking tray. Don’t use waxed paper (talking from expertise right here…) With two forks, shortly unfold out into particular person items or small bitesize chunks. Let cool utterly.
