3/4 c. sweet cream butter
2/3 c. sugar
1/3 c. light corn syrup
3 tbsp. rum
2 tbsp. water
9 oz. pkg. pretzels

In a 2 quart saucepan melt butter over medium heat. Stir in remaining ingredients except pretzels. Continue cooking 8 to 10 minutes stirring occasionally, until mixture begins to turn brown or candy thermometer reaches 240 degrees F. Reduce heat to low. With a fork dip both sides of pretzels into mixture; shake to remove excess coating. Place on greased baking sheet. Store in refrigerator. Yield 3 dozen.