Recipes

Boil brown sugar, margarine, white corn syrup, salt, maple syrup, and Armaretto Liqueur until a sample thickens in cold water ( to hard or thick gooyness). Use a large pot as the liqueur tends to boil easily.

Pour over the popped corn and mix. then spread on wax paper. (I like to add chashew nuts to this also)

As the carmel hardens break into peices to your liking. For kids omit the liqueur.