Cherry-Almond Popcorn Clusters

Yield: 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 glacé cherries, cut in quarters
• 1/2 cup toasted blanched whole almonds

Directions

1. Keep popcorn warm in a 300-degree Fahrenheit oven.
2. In a heavy medium-sized saucepan, combine sugar, water, corn syrup, vinegar and salt.
3. Bring to a boil; clip candy thermometer to pan.
4. Cook syrup to 250 degrees (hard ball stage).
5. Stir in almond extract. Scatter cherries and almonds over the popcorn.
6. Slowly pour syrup over all; toss lightly to coat evenly.
7. Spread popcorn on buttered cookie sheet.
8. Cool. Separate into clusters with a fork.