Preparation:
Place popped pop corn in large bowl. In medium saucepan over low heat, heat caramels, half and half, and butter until caramels are melted, stirring frequently. Remove from heat. Stir in rum flavoring. Pour caramel mixture over pop corn and toss to coat well. Arrange pecan halves in groups of 3 on a greased baking sheet. Working quickly, spoon heaping tablespoonsful of pop corn mixture onto the center of each pecan group. Spoon frosting into a small saucepan; place over low heat until softened. Spoon over each mound of pop corn. Store in a cool place. Makes about 16. |
