Sherried Walnuts

1 1/2 c golden brown sugar (packed)
1/2 c cream sherry
2 tbsp light corn syrup
1/4 tsp ground nutmeg
1/4 tsp salt
3 c walnut halves; toasted

Line 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.)