- 1 cup sugar
- 1/3 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 3 cups walnut halves
- In a heavy saucepan, combine the sugar, milk, cinnamon and salt. Cook over medium heat, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla and walnuts. Spread onto waxed paper to harden. Break into pieces. Store in an airtight container at room temperature. Yield: about 1 pound.
Originally published as Cinnamon Walnuts in Country Woman Christmas Annual 2000, p39
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