In a saucepan that will hold 2 quarts comfortably, mix sugar, corn syrup, salt, sherry, and lemon peel.
Stir well to mix and bring to a boil.
Cook mixture to soft ball stage (about 238°).
Stir in walnuts.
Remove from heat and stir until creamy and nuts are well coated.
The liquid will have set up.
Quickly turn out on a sheet of foil and separate nuts.
It sets up fast, so you will have to work quickly.
When cool, place in colorful bowl