1 c. brown sugar
1/2 c. white corn syrup
1/2 c. butter
1/2 tsp. salt
1/4 tsp. baking soda
1 tbsp. caramel flavor
4 qts. popped corn

With butterscotch, caramel or cinnamon apple use brown sugar. With banana, orange, grape, lemon, raspberry, pineapple, strawberry, peppermint and chocolate use white sugar.

Mix brown sugar, syrup, butter and salt in saucepan and bring to a boil. Boil 5 minutes with occasional stirring. Remove from heat and stir in soda and caramel flavor. Place popcorn in large roasting pan and pour caramel mixture over top; mix well. Bake 1 hour at 225 degrees stirring every 15 minutes. Spread on cookie sheet to cool.

May use other flavorings or extracts to enhance flavor. Use 1/2 teaspoon vanilla.

Mix sugar, syrup, butter and salt. Microwave 2 minutes. Stir microwave 3 minutes. Add 1/4 teaspoon baking soda, 1/2 teaspoon vanilla and 1 tablespoon extract. Place popcorn in large paper bag. Pour glaze over, microwave 1 minute. Shake, microwave 30 seconds. Shake, microwave 30 seconds. Shake, cool on cookie sheet.