Cherry-Almond Popcorn Clusters

Yield: Makes about 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 glace cherries, cut in quarters

1/2 cup toasted blanched whole almonds

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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