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How To Series: Make Candied Walnuts
 Who doesn't like candied nuts? Me, I like candied anything. Put a sugary coating on it and I'm yours! The same goes for these delicious nuts and they are so easy to make. If you're looking for something simple to have as an appetizer during the big holiday meals, or give away as gifts, this is your winner. A guaranteed crowd pleaser. If you have nuts in your pantry, you may not even have to get anymore ingredients. I love those types of recipes. Hide them from the family when they are finished cooling because they are super addicting! I use walnuts here, but you can honestly use any kind of nuts you want. I also like to add some cayenne during the cooler months - it brings the heat in a sweet little package.  First you will want to toast your walnuts (or whatever nuts you choose). You can also do this in an oven, but I like to do it on the stovetop for two reasons. 1) It's easier for me to keep an eye on them, because your nuts will burn very quickly if you forget about them, and 2) I don't have the patience for an oven when it comes to something this simple.  Heat them on medium heat and toss them every couple of minutes so that they toast evenly on all sides. When they are done, they will look lightly toasted - some may be done more than others, don't worry about it. As long as there is a general consensus of toasty goodness.  Heat sugar, cinnamon, salt and milk in a medium saucepan over medium-high heat for 8-10 minutes until it reaches a soft-ball stage. If you have a candy thermometer it will reach 236 degrees F (113 C). If you do not have a candy thermometer, have a cold glass of water nearby and drop some of your sugar mixture in. If you can form it into a soft ball, this is the stage you want. Move quickly because a few minutes longer and you will reach the hard ball stage - you will get a crunchier candy coating and although still delicious, it's not what we want here. Remove it from the heat and stir in your vanilla. If you want spiced nuts, you can add 1/8 tsp cayenne pepper (more or less to taste), I do this often, and it adds a nice, unexpected surprise.  Add walnuts and stir to coat well. Spoon mixture onto wax paper to set, but before they set completely, separate the nuts with a fork. Try not to test them until they have completely cooled or you will end up with a scorched tongue. Trust me. Candied Walnuts Spread nuts in a single layer over in a pant. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers. *optional, add 1/8 - 1/4 tsp cayenne pepper for spiced nuts  
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