Cherry-Almond Clusters from Jones Popcorn

5 quarts warm, unsalted popped popcorn Jones Popcorn
1 cup red glacé cherries, cut in quarters
½ cup toasted blanched whole almonds
Glaze:
2 cups sugar
1½ cups water
½ cup light corn syrup
1 tsp. vinegar
½ tsp. salt
1 tsp. almond extract

Keep popcorn warm in a 300-degree oven.  In a heavy medium saucepan, combine sugar, water, corn syrup, vinegar and salt.  Bring to a boil.  Clip candy thermometer to pan.  Cook syrup to 250 degrees (hard boil stage).  Stir in almond extract.  Scatter almonds and cherries over the popcorn.  Slowly pour syrup over all.  Toss lightly to coat evenly.  Spread popcorn on buttered cookie sheets.  Cool.  Separate into clusters with a fork.    Makes about 6 quarts.

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