Candied Walnut Delight

Ingredients:

Preheat the oven to 350°F and line a large baking sheet with parchment paper or a baking mat.
Spread the walnuts on the prepared baking sheet and bake for 5 to 8 minutes until lightly aromatic. Adjust baking time based on walnut size, avoiding overbaking to prevent bitterness.
Remove from the oven and let them cool. Transfer the toasted walnuts to a measuring cup.

Have the parchment-lined baking pan used for toasting the walnuts nearby.
In a medium, heavy-bottomed saucepan, combine sugar and water. Stir with a wooden spoon over medium heat until the sugar dissolves completely.
Bring the simple syrup to a boil, cooking until it reaches a light amber color. Quickly reduce heat to medium-low, adding cinnamon, salt, and walnuts. Stir continuously until walnuts are fully coated, the mixture darkens, and a subtle smoke appears. If nuts cook too quickly, remove the pan from heat while stirring to coat walnuts.

Immediately pour the candied walnuts onto the prepared baking sheet. Use two forks to separate and spread them out for drying.
Once cool, store the walnuts in an airtight container at room temperature. Candied walnuts will remain fresh for up to a week.

Experiment with cinnamon, pumpkin spice, or your favorite warm spices for added flavor.
To clean a caramel-covered spoon or pan, fill the pan with boiling water, add the sweet-covered spoon, and let it rest until the candy melts away.
Store candied nuts in an airtight container to prevent stickiness in humid conditions.