* 2 tablespoons unpopped popcorn makes 4 cups popped popcorn.
Put popcorn into 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).
Do not try this recipe without a candy thermometer as the temperature must be exact.
Pour the syrup over the popcorn, stirring to coat.