Delicious cherries team up with popcorn, sugar, corn syrup, almond extract and toasted blanched almonds in Cherry Almond Clusters.
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
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 thermometer to pan. Cook syrup to 250-degrees (hard ball 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.
Separate into clusters with a fork.
Recipe makes 6 quarts.
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