Recipe - Rum Raisin French Toast

1 cup Firmly packed light brown
sugar
One half cup Light corn syrup
3 tablespoon Butter
2 teaspoon Rum extract
12 cup Popped corn
2 cup Raisins

In a heavy saucepan, combine brown sugar, corn syrup, and butter. Place
over mediumhigh 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 EATLF Digest by aml@skypoint.com on Dec 11, 1998, converted by
MM_Buster v2.0l.