Popcorn Clusters
Great to have around the Holidays.

• 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

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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