Instructions: Put popped popcorn in a large bowl and keep warm. In a 2 1/2 quart saucepan, combine yogurt and light pancake syrup. Bring to 225 degrees on a candy thermometer and remove immediately from the heat. Add maple or caramel extract.

Pour over popped popcorn, stirring to coat.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.