Pre-heat over to 225 degrees F. Melt butter & sugar together over low heat. Once melted, remove from heat & combine with Torani Caramel Syrup. Place popped popcorn in a large bowl & toss with butter mixture to lightly coat. Discard any unpopped kernels & lay remaining popcorn on a cookie sheet & place in the oven for 20 minutes, stirring occasionally. Remove from the oven, transfer popcorn to a serving bowl, add salt and enjoy! Makes 9 cups.