Cinnamon-Spiced Candied Walnuts

Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Arrange walnuts in a single layer on a baking sheet.

Roast the walnuts in the preheated oven for 8 to 10 minutes, or until they emit a pleasant aroma and start to develop a golden brown color.

Concurrently, combine sugar, milk, cinnamon, and salt in a medium-sized saucepan over high heat. Attach a thermometer to the saucepan and bring the mixture to a boil. Allow it to cook undisturbed until it reaches 240 degrees Fahrenheit (115 degrees Celsius), approximately 8 minutes. To check if the mixture has reached the correct temperature, drop a small amount of syrup into cold water - it should form a soft ball that flattens when removed and placed on a flat surface. Remove the saucepan from the heat source immediately and stir in vanilla extract.

Once the sugar mixture has cooled slightly, add the roasted walnuts to it and stir until they are evenly coated. Transfer the walnut mixture onto waxed paper, using a fork to break up any clumps that may have formed. Allow the mixture to cool to room temperature before serving.