• Line large baking sheet with aluminum foil.

  • 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).

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

  • 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 Facts

115 calories; 5 g total fat; 0 mg cholesterol; 2 mg sodium. 17 g carbohydrates; 1 g protein;