2 1/2 quarts popped popcorn (air popped)
1 cup plain nonfat yogurt
6 ounces light pancake syrup
2 teaspoons maple or caramel extract

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 F on a candy thermometer and remove immediately from the heat. Add maple or caramel extract. Pour over popped popcorn, stirring to coat.

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