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CHERRY ALMOND POPCORN CLUSTERS
5
2
1
1
1
1
1
1
1
qt. popped popcorn, unsalted
C. granulated sugar
1/2 C. water
/2 C. light corn syrup
tsp. vinegar
/2 tsp. salt
tsp. almond extract
C. red glacé cherries, cut into quarters
/2 C. toasted blanched whole almonds
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.
CHERRY ALMOND POPCORN CLUSTERS
13
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