Cherry-Almond Popcorn Clusters
Minutes Prep time: 40
Minutes Total time: 40
Servings: 14
Difficulty: easy
Minutes Prep time: 40
Minutes Total time: 40
Servings: 14
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 bag (78 g each) ACT II® Butter Microwave Popcorn
1 cup granulated sugar
3/4 cup water
1/4 cup light corn syrup
1/2 teaspoon distilled white vinegar
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 cup dried tart cherries
1/4 cup blanched slivered almonds, toasted
1/4 teaspoon orange peel, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 20 mg | 2% |
Carbohydrate | 27 g | 9% |
Cholesterol | 0 | |
Total Fat | 3 g | 5% |
Iron | 1% | |
Calories | 131 kcal | 7% |
Sodium | 98 mg | 4% |
Protein | 1 g | 2% |
Saturated Fat | 1 g | 4% |
Sugars | 23 g | 2% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray 15x11-inch jelly roll pan with cooking spray. Prepare popcorn according to package directions. Remove all unpopped kernels. Place popped corn in large bowl sprayed with cooking spray.
Spray sides only of medium saucepan. Add sugar, water, syrup, vinegar and salt; bring to boil over medium-high heat. Boil for 2 minutes stirring constantly with wooden spoon. Remove from heat; stir in almond extract. Pour over popcorn mixture, tossing gently to evenly coat. Spread onto prepared pan.
Bake for 15 minutes, stirring every 5 minutes. Remove from oven; quickly stir in cherries, almonds and orange peel, if desired. Spread onto waxed paper to cool completely; separate into clusters with a fork. Store in tightly sealed container.
Cherry-Almond Popcorn Clusters