Last updated 6/12/2012 1:21:01 AM. Recipe ID 53018. Report a problem with this recipe.
Title: Rum-raisin popcorn
Yield: 14 Cups
1 c Light brown sugar; firmly
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
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