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Cherry-Almond Popcorn Clusters recipe

Candied popcorn clusters with toasted almondsand red glac cherries.

Recipe: Cherry-Almond PopcornClusters

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 glac 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, combinesugar, 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 thepopcorn. 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 PopcornBoard.


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  • Comments

    1 Comment


    There is something decadent about the flavors of dark chocolate and cherry. This rich brownie recipe, accentuated by notes of toasted almond, delivers on indulgence in every bite.

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