Bananas Foster Cinnamon Rum Caramel Sauce

1. Whisk cinnamon and rum into half-and-half and set aside.
2. Combine sugar and water in a medium heavy-bottomed saucepan.Bring to a boil over medium heat, whisking constantly.
3. Once mixture starts to boil, turn heat to medium-low and stop whisking.
4. Continue to boil until the mixture turns amber, about 10 to 15 minutes.
5. Remove pan from the stove and add butter; whisk in butter as it melts.
6. When butter has melted, whisk in half-and-half mixture. It will bubble vigorously; just continue whisking till smooth.
7. Cool; will keep in the fridge for a couple of weeks (that theory has never been tested—it disappears too fast!).

Serving suggestion:

Pour 2-3 tablespoons of sauce per serving into a small nonstick skillet. Add sliced bananas and heat till warmed. Top vanilla ice cream with bananas and sauce and sprinkle with toasted walnuts.