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From JeanineAlyse, in part:
>...anyone suggest a sauce recipe, but
>also (and especially) how these walnuts
>are prepared? They were quite crispy-dry and seemed to be lightly sugar
coated
(Siobhan=A0Perricone) asks....
>Do you know where they were
>purchased from? Was it a chain?
Yes, they were in a little packet included with a wee tray of sliced
green and red apples, grapes along with a little tub of creamy white
sauce for dipping. I think I now have what I need for the walnuts, and
perhaps I'll just use yogurt for the sauce?

CRISP SUGARED WALNUTS
4 cups water
2 cups walnuts
6 Tbsp. sugar
1/4 tsp. salt
1 Tbsp. peanut or corn oil
Preheat oven to 325=B0 and bring a pot of water to a full boil. Add
walnuts, immediately remove from heat and set aside for 3 minutes.
Drain walnuts and pat dry. While nuts are hot, toss evenly with sugar
and salt to coat. Add oil and mix thoroughly. Spread nuts in 1 layer
on a foil-lined baking sheet. Allow the nuts to dry for an hour or
until their surface is thoroughly dry. Bake, stirring occasionally, for
8 to 10 minutes or until golden brown. Store in an airtight container.
Makes about 2 cups that will keep for several weeks.

Picky ~JA~