Put the sugar, water, and com syrup in a small, heavy saucepan with a silver-colored interior (so you can watch the mixture darkening as it caramelizes). Set over medium-high heat, stir several times to dissolve the sugar, then bring the mixture to a boil without stirring.
When the thickly boiling mixture turns brown at the edges, swirl the pan gently to even it. Just before it becomes a nutty brown, remove the pan from the heat (the mixture will continue to darken a bit from the heat of the pan). Let the mixture cool somewhat, until it stops boiling and thickens slightly.
One by one, spear the walnut halves with a toothpick and dunk them into the hot caramel, swirling the nut on the pick to coat it evenly. Remove to lightly greased wax paper or parchment paper to cool. Repeat until all the nuts are glazed.
When the nuts are thoroughly cool, transfer them to a wax paper or parchment paper-lined airtight tin. Left at room temperature, they will keep up to one week.
© 1982 Barbara Tropp estate. All rights reserved.