Makes 8 oz (225g)
8 oz (225g) walnut halves
8 oz (225g) granulated sugar
finely grated rind and juice of 1 orange
Grease a small cake tin or large plate. Spread the walnuts on a baking tray and place in the centre of an oven heated to 350°F (180°C) or Gas no. 4 for about 5 minutes until walnuts become crisp and hot.
Meanwhile, put the sugar into a medium-sized saucepan. Make up the orange juice to 1/4 pint (150ml) with water. Add to the pan and stir over low heat until sugar has dissolved. Bring to the boil and boil, without stirring, until the temperature on a sugar thermometer reaches 240°F (116°C), or soft ball stage. Draw off the heat and allow bubbles to subside.
Add the grated orange rind and hot walnuts. Stir with a wooden spoon until thick and creamy. Quickly turn on to the prepared tin or plate and separate nuts with a fork. Leave until completely cool. Store in an airtight tin.
Variation: Use chopped walnuts and separate mixture into clusters using two forks.