Rum Cashews
From: Christine,.IA

1 c. sugar
3/4 c. rum
2 c. whole unsalted cashews
2 oz. Butter

Generously oil a baking sheet and set aside. Bring sugar and rum to a boil in a medium sized saucepan. Cook for 3 minutes or til candy thermometer reads 234 degrees. Remove from the heat and add the cashews, stirring constantly to coat with syrup. The sugar will become white and grainy after about 30 seconds. Return the saucepan to the heat; over medium heat, remelt the sugar, adding a few drops of water if needed. Watch carefully, do not let the sugar burn. When syrup has turned to a rich caramel color, about 2 minutes, and the nuts sound hollow at the tap of a spoon, remove from the heat and stir in the butter. Transfer the mixture to an oiled baking sheet, spreading the nuts in one layer. With fork or toothpicks separate any pieces that have stuck together. Cool completely. Store in an airtight container up to 2 weeks.