Pecans are a large crop both in Arizona and New Mexico.

1 cup brown sugar
4 tablespoons butter
1 cup half-and-half
2 tablespoons light corn syrup
2 tablespoons dark rum
1 cup pecans, chopped

Butter a cookie sheet. Place all ingredients in a small stainless steel pan and bring to a simmer over medium heat, stirring frequently to prevent burning. Cook gently until the mixture thickens enough so that a spoonful dropped on the buttered sheet holds together, about 30 to 40 minutes.

Using a large spoon, drop mounds of the candy on the sheet and allow to cool. If the candy does not harden sufficiently, refrigerate it for 2 hours.

Makes 8 pralines.