FBD

CHERRY ALMOND POPCORN CLUSTERS

GreekVegetarianIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 5 each qt. popped popcorn, unsalted
  • 2 each C. granulated sugar
  • 0 each C. water
  • 0.5 each C. light corn syrup
  • 1 each tsp. vinegar
  • 0.5 each tsp. salt
  • 1 each tsp. almond extract
  • 1 each C. red glacé cherries, cut into quarters
  • 0.5 each C. toasted blanched whole almonds

Instructions

  1. 1

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

  2. 2

    In a heavy medium-size saucepan, combine sugar, water, corn syrup, vinegar and salt.

  3. 3

    Bring to a boil.

  4. 4

    Clip a candy thermometer to the side of the pan.

  5. 5

    Cook syrup to 250ºF (hard ball stage).

  6. 6

    Stir in almond extract.

  7. 7

    Scatter cherries and almonds over the popcorn.

  8. 8

    Slowly pour syrup over all; toss lightly to coat evenly.

  9. 9

    Spread popcorn on buttered cookie sheet.

  10. 10

    Separate into clusters with a fork.

  11. 11

    Yields about 6 quarts.

Tags

greekpopcorn-n-more