You can also use other whole nuts, such as almonds, macadamia nuts, pecans, or cashews. It is best to make these on a day with low humidity.

　　

Ingredients

makes 24

　　3/4 cup sugar

　　1/8 teaspoon freshly squeezed lemon juice

　　24 walnut halves

　　

Step 1

Line a baking sheet with parchment paper; set aside. In a medium saucepan over high heat, combine sugar, lemon juice, and 1/4 cup water. Cook without stirring, until mixture turns golden amber, 3 to 4 minutes; remove from heat. (Be careful not to let caramel turn too dark, as it will continue to cook.)

　　

Step 2

Add the walnuts, and stir with a wooden spoon to coat. Using a fork, transfer nuts one at a time to the prepared baking sheet, letting excess caramel drip off the nuts before setting them on the parchment. Once the caramel has hardened, about 5 minutes, gently remove nuts from parchment.

　　

Step 3

Caramelized nuts are best used immediately, but can be kept in an airtight container at room temperature for up to 1 day.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter