Directions

1. Line a baking sheet with waxed paper or parchment paper and lightly coat with cooking spray.
2. Combine sugar, water and corn syrup in a small saucepan over medium heat. Stirring constantly, cook 10 to 15 minutes, until the mixture reaches 238^°F. (Or until a small amount of syrup dropped into very cold water forms a soft ball easily flattened when removed from the water.)
3. Remove from heat. Add marshmallows and peppermint extract and stir until marshmallows are completely dissolved. Add walnut halves and stir to coat. Pour mixture onto prepared baking sheet, separating the walnut halves while still warm.
4. Cool to room temperature and serve immediately, or store in an airtight container for up to 2 weeks.