| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
14 |
servings |
INGREDIENTS
| 1 |
c |
Firmly packed light brown sugar |
| 1/2 |
c |
Light corn syrup |
| 3 |
tb |
Butter |
| 2 |
ts |
Rum extract |
| 12 |
c |
Popped corn |
| 2 |
c |
Raisins |
INSTRUCTIONS
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@skypoint.com on Dec 11, 1998, converted by
MM_Buster v2.0l.
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