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Cherry Almond Popcorn Clusters

Cherry Almond Popcorn 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 glacé cherries, cut in quarters
  • 1/2 cup toasted blanched whole almonds


  1. Keep popcorn warm in a 300 degree F 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 F (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.
  9. Separate into clusters with a fork.

Yield: 6 quarts

Recipe and photo credit (used with permission):

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