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
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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