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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


  • 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


  1. Keep popcorn warm in a 300 degree F oven
  2. In a heavy medium-size saucepan, combine sugar, water, corn syrup, vinegar and salt
  3. Bring to a boil; clip candy thermometer to pan
  4. Cook syrup to 250 degrees F (hard ball stage)
  5. Remove saucepan from heat
  6. Quickly stir in almond extract
  7. Scatter cherries and almonds over the popcorn
  8. Slowly pour syrup over all; toss lightly to coat evenly
  9. Spread popcorn on buttered cookie sheet and let cool
  10. Separate into clusters with a fork

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