Cherry-Almond Popcorn Clusters

Makes about 6 quarts


  1. 5 quarts popped popcorn, unsalted
  2. 2 cups sugar
  3. 1 1/2 cups water
  4. 1/2 cup light corn syrup
  5. 1 teaspoon vinegar
  6. 1/2 teaspoon salt
  7. 1 teaspoon almond extract
  8. 1 cup red glace cherries, cut in quarters
  9. 1/2 cup toasted blanched whole almonds

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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PWS 42