Cinnamon Walnuts Recipe
Sampling just one of these taste-bud tempters almost always leads to another. That's why I package a big batch in gift tins for happy holiday snackers.
- 1 cup sugar
- 1/3 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 3 cups Diamond of California 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
Reviews for Cinnamon Walnuts(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review