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
Servings: 24
1. Keep popcorn warm in a 300-degree Fahrenheit oven.
2. 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).
3. Stir in almond extract. Scatter cherries and almonds over the popcorn. Slowly pour syrup over all; toss lightly to coat evenly.
4. Spread popcorn on buttered cookie sheet. Cool. Separate into clusters with a fork.
Yield: 6 Quarts
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
Servings: 24
1. Keep popcorn warm in a 300-degree Fahrenheit oven.
2. 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).
3. Stir in almond extract. Scatter cherries and almonds over the popcorn. Slowly pour syrup over all; toss lightly to coat evenly.
4. Spread popcorn on buttered cookie sheet. Cool. Separate into clusters with a fork.
Yield: 6 Quarts
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