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    Cherry-Almond Popcorn Clusters

    5 quarts popped popcorn — unsalted
    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 cup red glac� cherries — cut in quarters
    1/2 cup toasted blanched whole almonds

    Keep popcorn warm in a 300-degree Fahrenheit 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 degrees (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.

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