Cherry-Almond Popcorn Clusters

Yield: Makes about 6 quarts

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Ingredients

check popped popcorn, unsalted 5 quarts popped popcorn, unsalted

check sugar 2 cups sugar

check water 1 1/2 cups water

check light corn syrup 1/2 cup light corn syrup

check vinegar 1 teaspoon vinegar

check salt 1/2 teaspoon salt

check almond extract 1 teaspoon almond extract

1 cup red glace cherries, cut in quarters

check toasted blanched whole almonds 1/2 cup toasted blanched whole almonds

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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.

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