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    • Cherry Almond Popcorn Clusters

      Cherry Almond Popcorn Clusters


      2 cups granulated sugar
      1 1/2 cups water
      1/2 cup light corn syrup
      1 teaspoon vinegar
      1/2 teaspoon salt
      1 teaspoon almond extract
      1 cup red glacé cherries, cut into quarters
      1/2 cup toasted blanched whole almonds

      After popcorn is popped, keep it warm in a 300 degrees F oven.

      In a heavy medium-size saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil. Clip a candy thermometer to the side of the pan. Cook syrup to 250 degrees F (hard ball stage).
      Stir in almond extract. Scatter cherries and almonds over the popcorn.
      Slowly pour syrup over all; toss lightly to coat evenly.
      Spread popcorn on buttered cookie sheet. Cool. Separate into clusters with a fork.

      Yields about 6 quarts.


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