1.Combine sugar, water and glucose in large heavy-based saucepan. Stir over heat, without boiling, until sugar is dissolved.
2.Bring to a boil, boil, about 20 minutes, or until a caramel toffee forms (when a teaspoon of hot toffee sets and cracks when dropped into a cup of cold water, it is ready).
3.Meanwhile, line oven trays with baking paper.
4.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.
5.Working quickly, using greased tongs or two forks, lift nuts, one at a time, out of toffee. Place on tray, set at room temperature.
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