Serving size: 10
10 cups popped popcorn *
1 cup plain yogurt
1 cup firmly packed brown sugar
1/3 cup light corn syrup
* 2 tablespoons unpopped popcorn makes 4 cups popped popcorn.
Put popcorn in a large bowl.
In a 2 1/2-quart saucepan, combine yogurt, brown sugar and corn syrup. Cook and stir over medium heat to hard-ball stage (250 degrees F on a candy thermometer). Don't try this recipe without a candy thermometer as the temperature must be exact. Pour the syrup over the popcorn, stirring to coat.