Diamond Cinnamon Glazed Walnuts
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|1 1/2 c||granulated sugar|
|1/2 c||heavy cream|
|1 Tbsp||ground cinnamon|
|6 c||Diamond of California Walnut Halves|
|2 tsp||pure vanilla extract|
An Official Diamond of California Recipe
+ Mary from Lancaster, PA made these for her boyfriend. He shaved, put on deodorant and combed his hair.
Line a large baking sheet with foil or parchment paper and coat with vegetable oil spray. In a heavy, medium saucepan, mix together sugar, heavy cream, cinnamon and salt. Cook over medium heat, stirring frequently until mixture is smooth and comes to a boil. Continue cooking, stirring, until mixture reaches 236° to 240° on a candy thermometer. (A small spoonful of the mixture dropped into ice water will form a soft ball when rubbed between your index finger and thumb.)
QUICKLY stir in walnuts and vanilla extract; cook, stirring, until nuts are coated completely, 2 to 3 minutes. Working carefully, spread walnuts in a single layer on the prepared baking sheet, separating nuts with a fork. Let cool completely.
Store airtight at room temperature up to 1 week.