Instructions: Lightly grease cookie sheet; set aside. In 3-qt heavy saucepan over low heat stir sugar, sherry and salt until sugar dissolves. Bring to boil; cover; boil 2 to 3 minutes. Uncover; wash down sides of pan with pastry brush dipped in cold water. Cook without stirring until mixture reaches 236F (soft-ball stage) on candy thermometer. Remove from heat; vigorously stir in walnuts and cinnamon until mixture looks cloudy. Immediately turn out on cookie sheet (drain off excess sugar mixture). Separate walnuts with 2 forks; let cool. Store airtight at room temperature.

Makes 4 cups.

Day 1/15/80 - Famous Fannie Farmers Candies and Cookies

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