Stir together sugar, salt, water and honey in saucepan. Cook to 242 degrees (softball stage) on candy thermometer. Remove from heat; add vanilla and walnuts.
Food coloring may be added to syrup; also cinnamon or grated orange rind. Stir until thick and creamy. Turn onto waxed paper and separate with forks. Makes 1 1/2 pounds.
Note: This recipe makes enough syrup to coat more than 3 cups of nuts.
For a harder "candied" shell: heat oven to 425 degrees. Place approximately 1 cup of sugared nuts at a time on a heavily greased or foiled-lined cookie sheet. Bake until bubbly, remove from oven, and transfer nuts to a heavily buttered second cookie sheet to dry, separating individual nuts. Repeat with remaining nuts.