Instructions: Grease a baking sheet and set aside.

Combine the sugar, salt, water and corn syrup in a non-aluminum or heavy saucepan and bring to a boil. Cook until a candy thermometer inserted in the mixture reaches 236 degrees. Remove from the heat and add the marshmallows, stirring until melted. Add the peppermint and the walnuts and stir gently until the mixture is creamy and the nuts are well-coated. Pour the nuts onto the baking sheet and separate using 2 forks.

Spiced Walnuts Variation: Bring sugar, salt, cinnamon, ground nutmeg, ground cloves and water to a boil in a non-aluminum or heavy saucepan. Cook until a candy thermometer inserted in the mixture reaches 236 degrees. Remove the pan from the heat and add walnuts. Stir until the mixture is creamy and the nuts are well-coated. Turn the nuts onto a greased baking sheet and separate using 2 forks.

This recipe yields 2 1/2 cups of either type.

Yield: 2 1/2 cups

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