Cherry-Almond Popcorn Clusters
Source of Recipe
recipegoldmine.com
List of Ingredients
19 cups air-popped popcorn
2 cups granulated sugar
1-1/2 cups water
1/2 cup light corn syrup
1 tsp vinegar
1/2 tsp salt
1 tsp almond extract
1 cup maraschino cherries, cut into quarters
1/2 cup blanched, whole almonds, toastedRecipe
Keep popcorn warm in a 300 degree oven
In a heavy medium-size saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil; clip candy thermometer to pan. Cook syrup to 250 degrees (hard ball stage).
Remove saucepan from heat. Quickly 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
Points: 3 per serving
Per serving: 150 cal, 2 g fat, 1.5 fiber, 64mg sod, 33.4g carb, 1.5g prot.
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