Nonstick vegetable oil spray
1/2 cup Chelsea White Sugar
2 tablespoons balsamic vinegar
1 1/2 cups walnuts

Preheat oven to 160°C. Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine Chelsea White Sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.
Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)