Cherry-Almond Popcorn Clusters

Yield: Makes about 6 quarts

Ingredients

5 quarts popped popcorn, unsalted

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 red glace cherries, cut in quarters

1/2 cup toasted blanched whole almonds

Directions:

Keep popcorn warm in a 300-degree oven. In a heavy medium-sized saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil; clip candy thermometter to pan. Cook syrup to 250 degrees (hardball 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. Serve.

Please note that some ingredients and brands may not be available in every store.

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/3715/Cherry-Almond_Popcorn_Clusters

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