Lightly grease cookie sheet; set aside. In 3-qt heavy saucepan over low heat stir sugar, sherry and salt until sugar dissolves. Bring to boil; cover; boil 2 to 3 minutes. Uncover; wash down sides of pan with pastry brush dipped in cold water. Cook without stirring until mixture reaches 236F (soft-ball stage) on candy thermometer. Remove from heat; vigorously stir in walnuts and cinnamon until mixture looks cloudy. Immediately turn out on cookie sheet (drain off excess sugar mixture). Separate walnuts with 2 forks; let cool. Store airtight at room temperature. Makes 4 cups. Per 1/4 cup: 214 cal, 3 g pro, 23 g car, 12 g fat, 0 mg chol From Womans Day 1/15/80 - Famous Fannie Farmers Candies and Cookies Posted to FOODWINE Digest by Beynong
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|Serving Size: 1 Serving (1372g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1864 (32%)|
|Amt Per Serving||% DV|
|Total Fat 207.1g||276 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 52.7g|
|Polyunsanturated Fat 123.1g|
|Cholesterol 0mg||0 %|
|Sodium 18.1mg||1 %|
|Potassium 1978.5mg||52 %|
|Total Carbohydrate 950.7g||280 %|
|Dietary Fiber 25.4g||101 %|
|Sugars, other 925.4g|
|Protein 84.8g||121 %|
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Calories per serving: 5839
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