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    3 pt. Cherry Almond Popcorn Clusters


    Source of Recipe


    SOAR -- http://soar.berkeley.edu/recipes/

    List of Ingredients




    19 cups popcorn, air-popped
    2 cups 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 maraschino cherries -- cut in quarters
    1/2 cup toasted almonds -- blanched, whole

    Recipe



    Keep popcorn warm in a 300¼ F oven. In a heavy medium-sized saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil; clip candy thermometer to pan. Cook syrup to 250¼ (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.
    Makes about 22 (1 cup) servings.

    NOTES : Per serving: 150.3 cal, 2g (11.2%) fat, 1.5g fibre, 64mg sodium, 33.4g carbs, 1.5g protien
    Per serving: 2.87 points

 

 

 

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