Cranberry Almond Popcorn Recipe
5 quarts air-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 dried cranberries
1/2 cup toasted almond slivers
Pop popcorn using an air popper and keep warm in oven. In medium saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to boil and cook to 250 degrees (using a candy thermometer). Stir in almond extract. Sprinkle cranberries and almonds over the popcorn and slowly pour syrup over mixture and toss. Spread popcorn on a sprayed baking sheet, cool and separate into clusters with a fork.
Makes 18 Servings
Serving Size: 1 1/2 cups
Nutrients per serving:
Calories: 130
Total fat: 2 grams
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 54 mg
Carbohydrate: 28 grams
Protein: 1 gram
Dietary fiber: 1 gram
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