Classic Sherried Walnuts
📜 Collection: Gail’s Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic candied nut recipe featuring whole walnuts in a rich, creamy, and spiced glaze made with sherry, honey, and brown sugar. These elegant treats offer a perfect balance of warmth and sweetness.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | 30 mins | Approx. 3 cups |
🔪 Key Equipment
- heavy-bottomed saucepan
- candy thermometer
- wooden spoon
- baking sheet
- waxed paper
- forks
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 Cups | Walnuts | whole |
| 3/4 Cup | Brown Sugar | packed |
| 3/4 Cup | Sugar | white |
| 1/2 Cup | Sherry | California style |
| 1/4 Cup | Honey | liquid |
| 1/4 Teaspoon | Cinnamon | ground |
| 1/4 Teaspoon | Nutmeg | ground |
| Dash | Salt | fine |
Instructions
Step 1: Prepare the Glaze
- Line a baking sheet with waxed paper.
- In a heavy-bottomed saucepan, combine the 3/4 cup brown sugar, 3/4 cup sugar, 1/4 cup honey, dash of salt, and 1/2 cup sherry.
- Cook over medium heat, stirring until the sugars dissolve.
Step 2: Boil to Soft-Ball Stage
- Continue to boil the mixture, without stirring, until it reaches the soft-ball stage (235-245°F or 112-118°C) on a candy thermometer.
Step 3: Coat and Cool
- Remove the saucepan from the heat and immediately stir in the 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 3 cups walnuts until the nuts are thoroughly coated.
- Begin to beat the mixture with a wooden spoon as it cools. Continue beating until the clear syrup turns opaque and creamy.
- Quickly pour the coated nuts onto the prepared waxed paper and use two forks to separate them into individual pieces or small clusters before the coating hardens completely.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to two weeks.
Original Recipe Scan
