|Oleo||1 Tablespoon, softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Unsalted walnut halves||2 Cup (32 tbs)|
With a pastry brush, spread oleo over a large baking sheet, 13x9 1/2 x 2 1/4 inches and set aside.
Combine the sugar and sherry in a 1-quart saucepan and bring to a boil over high heat, stirring until sugar dissolves.
Then cook briskly uncovered, undisturbed until the syrup reaches 240 degrees on a candy thermometer.
Remove from heat.
Add cinnamon, nutmeg and walnuts.
Stir for a few minutes until the syrup becomes opaque and creamy.
While mixture is still soft, spread on the buttered baking sheet.
With two forks, separate the candy coated walnuts.
Cool to room temperature.
Store in airtight container.
These last up to 3 months, but they don't because they are too delicious.
Yields about 2 cups.