Try this Rum Raisin Popcorn recipe, or contribute your own.Suggest a better description
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 firstname.lastname@example.org on Dec 11, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 14 servings|
|Calories from Fat: 62 (12%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 6.5mg||2 %|
|Sodium 34.2mg||1 %|
|Potassium 658.8mg||17 %|
|Total Carbohydrate 111.4g||33 %|
|Dietary Fiber 15.1g||60 %|
|Sugars, other 96.3g|
|Protein 13.4g||19 %|
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Calories per serving: 528
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