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Cherry-Almond Popcorn Clusters

5 quarts popped popcorn, unsalted
2 cups granulated sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon distilled white vinegar
1/2 teaspoon salt
1 teaspoon almond extract
1 cup red glacé cherries, cut in quarters
1/2 cup toasted blanched whole almonds

1. Keep popcorn warm in a 300*F (150*C) oven.
2. 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*F (120*C), hard ball stage. Stir in almond extract.
3. Scatter cherries and almonds over the popcorn. Slowly pour syrup over all; toss lightly to coat evenly.
4. Spread popcorn on buttered cookie sheet. Cool. Separate into clusters with a fork.

Makes about 6 quarts.

Recipe provided courtesy of The Popcorn Board.