2 kg (4 1/2 lb) bunya nuts, boiled and shelled
3 cups fine sugar
1 litre (2 pints) Bundaberg rum
Prepare a toffee by bringing 200 ml of water to the simmer and add sugar while stirring constantly. Continue stirring until the mixture turns a golden brown. Cool slightly. Cut bunya nuts in half. Lay out nuts onto a greased tray and cover each nut with the toffee. Leave to cool. Bring the rum and 500 ml of water to a gentle boil in a saucepan. Carefully bring a flame to the liquid to ignite the vapour. Extinguish the flame after 5 seconds by covering with saucepan lid. Place the toffee bunya nuts into sterilised jars, cover with the rum. Seal and store.