These walnuts are perfect for garnishing salads, or just eating straight.  I added them to a salad with cranberries, gorgonzola and balsamic vinaigrette and it was restaurant quality.  Having a thermometer is pretty important for this recipe, doesn’t matter what kind, as long as it can tell you when the sugar mixture reaches 236 degrees. Recipe and photo courtesy of intimateweddings.com.

• 1 lb. walnuts
• 1 cup sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 6 tablespoons milk
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees.  Spread the walnuts in a single layer on a baking sheet.  Roast in the oven for 8-10 minutes. Remove from oven. Stir sugar, cinnamon, salt and milk in a medium saucepan.  Cook over medium high heat for 8 minutes, or until mixture reaches soft ball stage of 236 degrees.  Remove from heat and add vanilla. Add mixture to walnuts and stir to coat. Spoon walnuts onto parchment or wax paper and use a fork to separate. Cool and store in airtight containers.