Walnut-Rum Crunch

Prep 30 m
Cook 15 - 22 m



  1. 1 of 4 Line large baking sheet with aluminum foil.
  2. 2 of 4 Combine granulated sugar, brown sugar and rum in medium-size, heavy saucepan. Bring to boiling over medium-high heat. Continue cooking until temperature registers 275 degrees F on candy thermometer, 15 to 25 minutes (soft-crack stage; mixture forms pliable strands when drizzled from a metal spoon into bowl of cold water).
  3. 3 of 4 Stir in walnuts. Then quickly pour out onto prepared baking sheet, spreading out with metal spatula as you pour. Let cool completely.
  4. 4 of 4 Break into 2-inch pieces. Store in airtight container in cool, dry place for up to 2 months. Makes about 1-1/4 pounds.
Nutrition Information for Walnut-Rum Crunch
Servings Per Recipe:
Per Serving: 1 g pro., 115 kcal cal., 0 g fiber, 5 g Fat, total, 0 g sat. fat, 17 g carb., 0 mg chol., 2 mg sodium