German

These make excellent Christmas gifts wrapped in pretty bundles. People are always wanting more and look forward to receiving them each year. Keep them on hand for adding to salads with sliced apples and blue cheese. The German woman who gave me this recipe serves them with beer at cocktail time.

INGREDIENTS

1 cup (225 g) granulated sugar
1/3 cup (75 ml) milk
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 teaspoon vanilla extract
2 1/2 cup (250 g) walnut halves

METHOD

Combine sugar, milk, cinnamon, and salt in a large saucepan. Cook over high heat, stirring, until sugar dissolves.
Boil to softball stage, 234 degree F (190 degree C) on a candy thermometer, or until a small amount dropped into very cold water forms a soft ball that flattens when removed from water.
Remove from heat and stir in vanilla.
Stir in walnuts until coated and creamy.
Turn out onto aluminum foil. Leave to cool until sugar coating is firm.

MIND REFRESHER

Stand straight, breathe normally, and taste a walnut; as the mind wanders return to the taste sensation without labeling.

Break apart walnuts that are stuck together and store in a tight-fitting container.

Makes about 2 1/2 cups (750 g)