Sherried Cinnamon Nuts

1 1/2 cups granulated sugar
1/2 cup sherry
1/4 teaspoon salt
1 teaspoon grated orange peel (orange part only)
1/2 teaspoon ground cinnamon
2 to 3 cups lightly toasted* walnuts or hazelnuts (whole or halved)

In saucepan, combine sugar, sherry and salt. Bring to boil and cook, stirring often, until mixture reaches 240 degrees F on candy thermometer (soft ball stage).

Remove from heat; stir in orange peel, cinnamon and nuts. Stir until syrup is cloudy and nuts are thoroughly coated.

Turn out onto wax paper and quickly separate nuts into single pieces or small clumps. Will keep for a few days at room temperature, 3 weeks refrigerated or 6 months frozen.

* To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.