Directions:
- Combine sugar, water and salt in 3 quart sauce pan.
- Slowly bring to a boil, stirring occasionally until sugar dissolves.
- Boil slowly to 246 degrees Farenheit (firm ball stage) Remove from heat.
- Add vanilla and walnut halves, stir until nuts are coated, then keep stirring, until the syrup crystallizes and turns sugary . At this point they should not be sticky at all, but rather dry-looking.
- Dump out on waxed paper or foil and QUICKLY separate nuts using two forks.
- I usually have someone else work with me on this step.
- Let cool thoroughly before storing in a tightly covered container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 527.72 Kcal (2209 kJ) | ||
| Calories from fat | 276.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.73g | 47% | |
|---|---|---|---|
| Sodium | 108.83mg | 5% | |
| Potassium | 322.55mg | 7% | |
| Total Carbs | 57.9g | 19% | |
| Sugars | 52.85g | 211% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 12.5g | 25% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.9mg | 11% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 418.44 Kcal (1752 kJ) | ||
| Calories from fat | 219.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.37g | 47% | |
|---|---|---|---|
| Sodium | 86.29mg | 5% | |
| Potassium | 255.76mg | 7% | |
| Total Carbs | 45.91g | 19% | |
| Sugars | 41.9g | 211% | |
| Dietary Fiber | 2.89g | 15% | |
| Protein | 9.91g | 25% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 1.5mg | 11% | |
| Calcium | 51.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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