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 cluster with a fork.
Serves: 6 quarts
Contributor: Wabash Valley Farms