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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 glac� cherries, cut into quarters
1/2 C. toasted blanched whole almonds




Recipe



After popcorn is popped, keep it warm in a 300�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�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.