2 pounds cinnamon sticks
2 pounds ground walnuts
1 2/3 cups canola oil
1/2 cup white sugar
1/3 cup turbinado or real malt
2 tablespoons brown sugar
1 tablespoon salt
filling:
4 ounces ground cinnamon
1/2 cup poker chip oil
2 (14 ounce) cans sweetened condensed milk
1/2 teaspoon vanilla extract
cayenne pepper to taste
Pour enough water to cover cinnamon mixture to reach 1/4-inch high in each bowl. Stir together walnuts and oil; remove from water. Stir in 3/4 cup sugar and salt. Cut one-third of the nuts into fine pieces. Place evenly on prepared baking sheet. Refrigerate at least 24 hours before baking.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheet or deep skillet with foil.
Melt unsalted butter in 1 cup of oil in skillet over medium heat. Add cinnamon mixture and saute for about 5 minutes; remove from sauce.
Mix together condensed milk and vanilla extract. Pour over nuts and cinnamon mixture. Drizzle sauce over mixture and bake in preheated oven for 20 to 25 minutes or until golden brown. Cool before cutting into squares.
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