• 1 teaspoon butter (for coating pan)
• 1 cup butter
• 2 1/2 cups granulated sugar
• 3/4 cup water
• 1/2 cup light corn syrup
• 1/4 cup honey
• 1/2 teaspoon salt
• 1/4 teaspoon LorAnn Butter Rum Flavor

Line a 10 x 15-inch cake pan with parchment paper. Butter parchment-lined pan with 1 teaspoon butter; set aside. Cube 1 cup butter and set aside. In a heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat without stirring. Cook to 270ºF (soft-crack stage). Add honey, salt and remaining butter; stir constantly until the mixture reaches 300ºF (hard-crack stage). Remove from heat. Stir in butter rum flavoring. Pour into prepared pan; do not spread. Cool for 1-2 minutes or until the candy is almost set. Score into 1-inch squares; cool completely. Break squares apart. Store in an airtight container.