I tried this and it didn't work out for me because the popcorn seems to melt when I put the mixture on it.

My husband and I made this last night. We air popped about 10 cups of popcorn (used about 1/2 cup kernels to get 10 cups!). Cooked up the syrup, preheated the oven to 225, sprinkled the warm popcorn [in large bowl] with kosher salt and poured syrup over and mixed well. Placed on cookie sheet lined with parchment paper (2 cookie sheets) and set in oven for about 15 minutes. TRUE & TASTY!!! and we must have saved about $10.

cinnamon?

Try it lightly salted as well. A little bit of salt REALLY jazzes the taste of straight sugar snacks like this.

Oh,it is late September,2009...and popped corn sounds fun. It reminds me of summers and autumns growing up near Toronto, watching films and tv shows at night. My brothers and I had to work out our own afternoon snacks, when Mom was working away from the house. I think that eventually led me to be a vegetarian in 1972: I could organize my own food. So my contribution to popped corn is: a wee bit of celery salt (1/4 tsp.), and the same of cayenne epper, powdered (or another chili pepper, powdered)

How would it be if instead of sugar you added honey or agave syrup?

Has anyone tried subsituting agave syrup or brown rice maple syrup for the brown sugar? It would be healthier than using brown sugar (which is still refined sugar, after all).

Worked great, yummy taste and super fast. Made this recipe twice in <30 minutes!