Cherry-Almond Popcorn Clusters
Recipe By : SOAR -- http://soar.berkeley.edu/recipes/
3 Points Per Serving
19 cups popcorn, air-popped
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 maraschino cherries -- cut in quarters
1/2 cup toasted almonds -- blanched, whole
Keep popcorn warm in a 300º 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 250º (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.
Makes about 22 (1 cup) servings.
NOTES : Per serving: 150.3 cal, 2g (11.2%) fat, 1.5g fibre, 64mg sodium, 33.4g carbs, 1.5g protien
Per serving: 2.87 points