Recipe for cooking Walnut Rum Crunch

Desserts to Go with Coffee and Tea :: Candies and Confections

Walnut-Rum Crunch

1 1/2 c. sugar
1/2 c. packed dark brown sugar
1 c. dark rum
2 c. walnut halves

Line lrg. baking sheet with aluminum foil.

Combine sugar, brown sugar and rum in med. size heavy saucepan. Bring to boiling over med.-high heat. Continue cooking until temperature registers 275 degrees F on a candy thermometer, 15 to 25 mins. (soft crack state - mixture forms pliable strands when drizzled from a metal spoon into a bowl of cold water).

Stir in walnuts. Quickly pour out onto prepared baking sheet, spreading out with metal spatula as you pour. Let cool completely.

Break into 2-in. pieces. Store in airtight container in cool, dry place for up to 2 months.