Rub a large roasting pan with butter and put the popped popcorn in it. Put the pan with the popcorn in a 300 degree oven to keep it warm while you make the sauce.

In a saucepan, melt the butter. Add the corn syrup and pudding mix, then remove from heat and stir until smooth – mine still had a few lumps in it, but apparently that is okay. Stir in the rum extract.

Pour the syrup mixture over the popcorn and stir to coat. Bake popcorn, uncovered, in a 300 degree F oven for 15 minutes. Stir well and bake for another 5 minutes. Transfer to a large baking sheet covered with nonstick foil or parchment and let it cool completely. Toss with a little dried pineapple and some coconut flakes.Serve popcorn immediately or store, tightly covered, in a cool, dry place. I store mine in the freezer.