|Butter||1 Tablespoon, softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Unsalted walnut halves||2 Cup (32 tbs)|
1. With a pastry brush, over a large baking sheet spread the tablespoon of softened butter and set it aside.
2. In a heavy 1-quart enameled saucepan bring to a boil over high heat combining the sugar and sherry stirring until the sugar dissolves.
3. Cook briskly, uncovered and undisturbed, until the syrup reaches a temperature of 240° on a candy thermometer and until about 1/8 teaspoon of the syrup dropped into ice water instantly forms a soft ball.
4. At once remove the pan from the heat and add the cinnamon, nutmeg and walnut halves.
5. Stir gently for a few minutes, until the syrup becomes opaque and creamy.
6. Spread the mixture while it is still soft, on the buttered baking sheet and, with two table forks, carefully separate the candy-coated walnut halves.
7. Set the sherried walnuts aside to cool to room temperature, then store in a tightly covered jar until ready to serve.