Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/3715/
Cherry-Almond Popcorn Clusters
Yield: Makes about 6 quarts
Ingredients
| 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 glace cherries, cut in quarters | |
|
|
|||
| 1/2 | cup | toasted blanched whole almonds | |
|
|
|||
Directions:
Keep popcorn warm in a 300-degree oven. In a heavy medium-sized saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil; clip candy thermometter to pan. Cook syrup to 250 degrees (hardball 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. Serve.
Please note that some ingredients and brands may not be available in every store.
Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/3715/
By continuing to browse our site, you agree to our use of
Cookies, Privacy Policy and Terms of Service
.
Be the first to comment on this recipe!
Add a Comment Login