Serves: 24
Total Calories: 30
Combine sugar, salt, cream of tartar, and cinnamon in heavy saucepan. Add boiling water; mix well. Bring to a rolling boil, stirring constantly. Reduce heat. Cook to 240-248° on candy thermometer (236° at high altitude), firm ball stage. Remove from heat. Add vanilla and walnuts, stirring until walnuts are coated and syrup begins to turn sugary. Spoon onto wax paper or greased baking sheet, separating walnuts. Cool. Store in airtight containers.
This Cinnamon Walnuts recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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