A nice addition to a Christmas charcuterie board or on a party buffet, these coated walnuts are sweet and cinnamon-y and addictive. I’ve been making them for years at Christmas!


Sherried Walnuts


4 cups walnut halves or pieces (keep pieces large)

1-1/2 cups sugar

1/2 cup cream sherry (I like Harvey’s Bristol Cream Sherry)

1/2 tsp cinnamon

Equipment: Candy thermometer; Silpat baking sheet liner


Line a baking sheet with a silicone baking mat. Heat oven to 325 degrees. Spread out walnut pieces on a tray and toast about 10 minutes.  Meanwhile, in a large heavy pot, combine sugar and sherry. Bring to a boil over medium heat to softball stage (240 degrees F) Do not stir while it cooks and keep a close eye on the thermometer.  It must reach that temperature or nuts will be sticky. Too high and it becomes hard.  As soon as it reaches temperature, remove from heat and stir in the nuts and cinnamon. Immediately turn out onto a silpat liner (preferable) or onto parchment-lined baking tray.  Do not use waxed paper (speaking from experience here…)   With two forks, quickly spread out into individual pieces or small bitesize chunks. Let cool completely.