Pina-Colada Popcorn with Toasted Coconut and Nuts

1 cup shredded coconut

1/2cup butter

1 cup sugar

¼ cup light corn syrup

¾ cup pineapple juice

2 quarts popped popcorn

½ teaspoon rum extract

Toast coconut under broiler for a few minutes until golden. (Be careful; it browns quickly.) Set aside. Melt butter in a medium size saucepan. Add sugar, corn syrup and pineapple juice. Heat to boiling, stirring constantly. Lower heat; simmer until mixture reaches 270* F. on a candy thermometer. When syrup mixture is the right temperature, remove from heat and stir in rum extract. Pour over popped popcorn and stir until well coated. Stir in toasted coconut and nuts. Spread on waxed paper, breaking into small clusters to cool.