Pecans are a large crop both in Arizona and New Mexico.
1 cup brown sugar
4 tablespoons butter
1 cup half-and-half
light corn syrup
2 tablespoons dark rum
1 cup pecans, chopped
Butter a cookie sheet.
Place all ingredients in a small stainless steel pan and
bring to a simmer over medium heat, stirring frequently to prevent burning. Cook
gently until the mixture thickens enough so that a spoonful dropped on the buttered
sheet holds together, about 30 to 40 minutes.
Using a large spoon, drop mounds of the candy onto the cookie sheet and allow to cool.
If the candy does not harden sufficiently, refrigerate it for 2 hours.