5 quarts popped popcorn, unsalted
Keep popcorn warm in a 300 degree F. 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.
Per Serving: 130 Calories; 2g Fat (12.0% calories from fat); trace Saturated Fat; 1g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
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