- Cook Time
- Prep Time
- 2 1/2Servings
- 2 1/2 quarts popped popcorn (air popped)
- 1 cup plain non-fat yogurt
- 6 oz. light pancake syrup
- 2 tsp. maple or caramel extract
1 Put popped popcorn in a large bowl and keep warm.
2 In a 2 1/2 quart saucepan, combine yogurt and light pancake syrup. Bring to 225 degress on a candy thermometer and remove immediately from heat.
3 Add maple or caramel extract. Pour over popped popcorn, stirring to coat.
Source: Popcorn Board