5 quarts popped popcorn, unsalted (I used 1/2 C unpopped popcorn, popped it. Put that in the oven, then did a second batch. It was the perfect amount. I am suggesting using 3/4- 1 C unpopped kernels)
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 teaspoon cherry extract
1 cup dried cherries, cut in quarters
1 ½ cups toasted blanched whole almonds
1 cup roasted, salted peanuts
1. Keep popcorn warm in a 300-degree Fahrenheit oven.
2. 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 degrees (hard ball stage). (THIS Takes about 10 minutes!!! The water has to boil out, which raises the temp. I had no idea until I tried this recipe!)
3. Stir in almond extract. Scatter cherries, almonds, and peanuts over the popcorn. Slowly pour syrup over all; toss lightly to coat evenly.
4. Spread popcorn on buttered cookie sheet. Cool. Separate into clusters with a fork.
5. Allow to cool. Serve and Enjoy!
This recipe is really GOOD! Takes a little bit of time while the sugar mixture heats to 250, but really easy and yummy! Ratings??? ******* (out of 10)
I like the fact that it is easy, and good.
I didn't like the mess, the extra extract I had to buy and may never use again.
The sugar mixture cools fast, so you will want to QUICKLY move all the yummy popcorn stuff into bags or other containers to cool OR it will STICK like cement to where ever it is!
Enjoy!
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