Sherried Walnuts

1 1/2 cups sugar
1/4 teaspoon salt
1/2 cup sherry
1 teaspoon grated orange peel
OR
1/2 teaspoon cinnamon
3 cups Diamond Walnuts, halves or large pieces

Boil sugar, salt and sherry, stirring often to 240 degrees F on candy thermometer (soft ball stage).

Remove from heat; add grated orange peel or cinnamon and walnuts. Stir until syrup is cloudy and walnuts are coated.

Turn out on wax paper; separate walnuts, using two forks.

Source: Diamond of California