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.
   
   Source:  Theatre Popcorn Popper leaflet
   
   From: Suewoodward
  
 

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