- 1 cup (225 g) granulated sugar
- 1/3 cup (75 ml) milk
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2½ cups (250 g) walnut halves
- Combine sugar, milk, cinnamon, and salt in a large saucepan. Cook over high heat, stirring, until sugar dissolves.
- Boil to softball stage, 234°F (190°C) on a candy thermometer, or until a small amount dropped into very cold water forms a soft ball that flattens when removed from water.
- Remove from heat and stir in vanilla.
- Stir in walnuts until coated and creamy.
- Turn out onto aluminum foil. Leave to cool until sugar coating is firm.
- Break apart walnuts that are stuck together and store in a tight-fitting container.