300g black walnuts
- Place sucrose, water, salt, and roasted cassia in a shallow pan. Cook over medium heat, stirring to dissolve the sucrose, until the syrup reaches 125-130degrees C.
- When the syrup reaches 125-130 degrees C, remove from heat, and add the salt, roasted cassia, and black walnuts. Stir constantly, as the syrup coats the nuts, then starts to recrystalize. Continue stirring unil the sugar recrystalizes completely, and the nuts all have a dull, sandy coating.