---------- Recipe via Meal-Master (tm) v8.05
       Title: SHERRY WALNUTS
  Categories: Candies
       Yield: 1 Servings
            -Nancy Speicher DPXX20A
   1 1/2 c  Sugar
     1/2 c  Sherry
         pn Salt
       3 c  Walnut halves
     1/2 ts Cinnamon
    Lightly grease cookie sheet; set aside. In 3-qt heavy saucepan over low
   heat stir sugar, sherry and salt until sugar dissolves. Bring to boil;
   cover; boil 2 to 3 minutes. Uncover; wash down sides of pan with pastry
   brush dipped in cold water. Cook without stirring until mixture reaches
   236F (soft-ball stage) on candy thermometer. Remove from heat; vigorously
   stir in walnuts and cinnamon until mixture looks cloudy. Immediately turn
   out on cookie sheet (drain off excess sugar mixture). Separate walnuts with
   2 forks; let cool. Store airtight at room temperature. Makes 4 cups.
    Per 1/4 cup: 214 cal, 3 g pro, 23 g car, 12 g fat, 0 mg chol From Woman’s
   Day 1/15/80 - Famous Fannie Farmer’s Candies and Cookies