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Candied popcorn clusters
with toasted almonds and red glacé cherries.
Cherry-Almond
Popcorn Clusters
- 5 quarts popped popcorn,
unsalted
2 cups granulated sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon distilled white vinegar
1/2 teaspoon salt
1 teaspoon almond extract
1 cup red glacé cherries, cut in quarters
1/2 cup toasted blanched whole almonds
- Keep popcorn warm in a
300°F (150°C) 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°F (120°C), 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 6 quarts.
Recipe provided courtesy of The Popcorn Board.
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