Main St. Market Recipes

Cherry-Almond Popcorn Clusters

Yield: Makes about 6 quarts



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.

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Main St. Market Recipes