Walnut-Rum Crunch 1 1/2 cups granulated sugar 1/2 cup packed dark brown sugar 1 cup dark rum 2 cups walnut halves 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 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). Stir in walnuts. 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.