Ingredients
1 cup sugar1 cup packed brown sugar1/2 cup water2 tablespoons honey1/2 teaspoon ground cinnamon3 teaspoons vanilla extract1/4 teaspoon rum extract3 cups pecan halves
Preparation
In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring.
Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.
