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Walnut-Rum Crunch

Ingredients

Instructions

  1. Line large baking sheet with aluminum foil.
  2. 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 a candy thermometer, 15 to 25 minutes (soft crack state - mixture forms pliable strands when drizzled from a metal spoon into a bowl of cold water).
  3. Stir in walnuts. Quickly pour out onto prepared baking sheet, spreading out with metal spatula as you pour. Let cool completely.
  4. Break into 2-inch pieces.
  5. Store in airtight container in cool, dry place for up to 2 months.

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