1 c. sugar
1/4 tsp. salt
1/3 c. water
1 tbsp. light Karo syrup
6 marshmallows
3/4 tsp. peppermint extract
2 1/2 c. walnut halves

Combine sugar, salt, water and Karo syrup in saucepan. Cook over moderate heat until syrup reaches 236 degrees on candy thermometer or until mixture forms soft ball when dropped in cold water. Remove from heat, add marshmallows and peppermint. Stir until marshmallows melted.

Add nuts, stir gently until nuts are evenly coated. Turn out on cookie sheet and separate nuts into single layer with a fork. When cool, store in airtight container.

Makes about 3 cups.