Cherry Almond Popcorn Clusters
A truly craveworthy low-fat snack.
Per Serving
Calories 150.3, Fat 2g, Fiber 1.5g, Sodium 64mg, Carbohydrates 33.4g, Protein 1.5g
Yield: Makes about 22 (1 cup) servings
Ingredients
- 19 cups air-popped popcorn
- 2 cups granulated sugar
- 1 1/2 cups water
- 1/2 cup light corn syrup
- 1 tsp. vinegar
- 1/2 teaspoon salt
- 1 tsp. almond extract
- 1 cup maraschino cherries, cut into quarters
- 1/2 cup blanched, whole almonds, toasted
Instructions
- Keep popcorn warm in a 300 degree F oven
- In a heavy medium-size saucepan, combine sugar, water, corn syrup, vinegar and salt
- Bring to a boil; clip candy thermometer to pan
- Cook syrup to 250 degrees F (hard ball stage)
- Remove saucepan from heat
- Quickly 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 and let cool
- Separate into clusters with a fork
