Instructions: Oven: preheated to 350F

Line a baking sheet with foil and spray the foil with nonstick cooking spray. Place the walnuts in a small saucepan. Cover the nuts with hot water, place the saucepan over high heat, and boil the walnuts for 5 minutes, immediately transfer the walnuts to a colander to drain. In a 2 quart saucepan, add the honey, sugar, water and salt. Bring this to a boil over medium heat, then add the walnuts. Stir the nuts until the mixture becomes dry, about 4 minutes.

Spread the nuts in an even layer on the baking sheet, and place the baking sheet in the preheated oven. Cook the nuts until they turn a light mahogany color, about 12 minutes. During the roasting, turn the nuts over every 5 minutes. When the nuts become mahogany colored, remove the baking sheet from the oven and as the nuts cool, break them apart into individual pieces (careful not to break halves) with your fingers. Store in an air tight container for 1 day at room temperature or freeze indefinitely.

Yield: "2 cups"

NOTES : Candied nuts can be made months ahead and stored in the freezer.

Make spicy candied walnuts by adding a sprinkling of curry, garam masala, chili powder, or hot pepper sauce. The nuts are boiled briefly before roasting. Walnuts have a high fat content, most of it unsaturated.

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