Yield: 14 servings
|1 cup||Firmly packed light brown sugar|
|½ cup||Light corn syrup|
|2 teaspoons||Rum extract|
|12 cups||Popped corn|
In a heavy saucepan, combine brown sugar, corn syrup, and butter. Place over medium-high heat. Cook, stirring often until sugar dissolves. Continue to boul gently, without stirring, until a candy thermometer reaches 280 F (syrup separates into hard, but not brittle, threads when dropped into very cold water). Remove from heat and stir in rum extract. Pour over popcorn and raisins. Spread out evenly on a lightly buttered cookie sheet. Cool and break into small pieces. Makes about 14 cups Recipe by: Wabash Valley Farms
Posted to EAT-LF Digest by aml@... on Dec 11, 1998, converted by MM_Buster v2.0l.