1 cup firmly packed light brown sugar
1/2 cup light corn syrup
3 tablespoons butter
12 cups popped corn
2 cups raisins
Lightly butter a cookie sheet.
In a heavy saucepan, combine brown sugar, corn syrup and butter . Place over medium-high heat. Cook, stirring often until sugar dissolves. Continue to boil gently, without stirring, until a candy thermometer reaches 280 degrees 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 the prepared cookie sheet. Cool and break into small pieces.
Makes about 14 cups.