Pop popcorn using an air popper and keep warm in oven. In medium saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to boil and cook to 250-degrees (using a candy thermometer). Stir in almond extract.
Sprinkle cranberries and almonds over the popcorn and slowly pour syrup over mixture and toss.
Spread popcorn on a sprayed baking sheet, cool and separate into clusters with a fork.
Recipe makes 18 servings Cranberry Almond Popcorn; serving size is 1-1/2 cups.
Nutrients per serving: Calories: 130, Total fat: 2g, Saturated fat: trace, Cholesterol: 0mg, Sodium: 54mg,
Carbohydrate: 28g, Protein: 1g, Dietary fiber: 1g