https://foodland.iga.com/Recipes/Detail/3715/Cherry-Almond_Popcorn_Clusters
Yield: Makes about 6 quarts
| 5 | quarts | popped popcorn, unsalted | |
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| 2 | cups | sugar | |
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| 1 1/2 | cups | water | |
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| 1/2 | cup | light corn syrup | |
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| 1 | teaspoon | vinegar | |
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| 1/2 | teaspoon | salt | |
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| 1 | teaspoon | almond extract | |
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| 1 | cup | red glace cherries, cut in quarters | |
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| 1/2 | cup | toasted blanched whole almonds | |
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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.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/3715/Cherry-Almond_Popcorn_Clusters
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