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CHERRY ALMOND POPCORN CLUSTERS

List of Ingredients




5 qt. popped popcorn, unsalted
2 C. granulated sugar
1 1/2 C. water
1/2 C. light corn syrup
1 tsp. vinegar
1/2 tsp. salt
1 tsp. almond extract
1 C. red glacé cherries, cut into quarters
1/2 C. toasted blanched whole almonds




Recipe



After popcorn is popped, keep it warm in a 300ºF 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 250ºF (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.