1 (1 lb.) box brown sugar
3/4 cup evaporated milk
2 cups pecan halves
1 1/2 tsp. rum flavoring

Cook sugar, milk and nuts over low heat, stirring constantly until sugar is dissolved. Cook to 236°F on candy thermometer, stirring constantly.

Cool candy slightly; add rum flavoring. Beat until mixture begins to thicken; drop from teaspoon onto waxed paper.

Cooks Note: Use of a candy thermometer is recommended.

Makes 30 pieces