Try this Sherried Walnuts recipe, or contribute your own.
Suggest a better descriptionLine 2 cookie sheets with waxed paper. Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until clip-on candy thermometer registers 240 degrees F, about 10 minutes. Remove from heat. Add nuts and stir until syrup begins to look cloudy, about 2 minutes. Divide mixture between cookie sheets. Working quickly, separate nuts with fork. (Can be made 1 week ahead. Store airtight at room temperature.) * Source: Bon Appetit - December 1992 * Typos courtesy of: Karen Mintzias Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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Serving Size: 1 Cup (33g) | ||
Recipe Makes: 4 Cups | ||
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Calories: 68 | ||
Calories from Fat: 53 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 19.8mg | 6 % | |
Sodium 13.8mg | 0 % | |
Potassium 41.8mg | 1 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 3.3g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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