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Cherry-Almond Popcorn Clusters

Recipe By : SOAR --

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 300 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 (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