1.Combine sugar, the water and glucose in large heavy-based saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to the boil; boil about 20 minutes or until a teaspoon of hot toffee will set and crack when dropped into a cup of cold water.
2.Meanwhile, line oven trays with baking paper.
3.Remove pan from heat, allow bubbles to subside; add butter and rum, stir gently. Add nuts; tilt pan until nuts are well coated in toffee mixture.
4.Working quickly, using greased tongs or two forks, lift nuts, one at a time, out of toffee; place on tray, set at room temperature.