Butter Rum Popcorn

i wanted to make something to snack on while i watched the final round of the U.S. Open. i remembered this fabulous gingerbread popcorn and decided i'd mess around with it. instead of warming gingerbread flavors, i decided to give this batch a nice butter rum flavor. i basically left out the spices and used all light corn syrup instead of half corn syrup & half molasses, and added a little more salt. once the caramel mixture was done, i added about a tablespoon of rum and then the baking soda before stirring it into the popped popcorn, followed by an hour in a 250 degree (stirring every 15 minutes), and then letting it cool on the counter for a good half-hour before breaking apart and serving/eating. yums. (the gingerbread popcorn was better and less sticky than this one, but this is still good.)