Title: Rum-raisin popcorn
 Categories: Popcorn
      Yield: 14 Cups
 
           -Sue Woodward
      1 c  Light brown sugar; firmly
           -packed
    1/2 c  Light corn syrup
      3 tb Butter
      2 ts Rum extract
     12 c  Popped corn
      2 c  Raisins
 
  In a heavy saucepan, combine brown sugar, corn syrup, and butter.
  Place over med-high heat.  Cook, stirring often until sugar
  dissolves. Continue to boil gently, without stirring, until a candy
  thermometer reaches 280~ (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.