19 cups air-popped popcorn
2 cups granulated 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 maraschino cherries, cut into quarters
1/2 cup blanched, whole almonds, toasted

Keep popcorn warm in a 300 degree F oven.

In a heavy medium-size saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil; clip candy thermometer to pan. Cook syrup to 250 degrees F (hard ball stage).

Remove saucepan from heat. Quickly 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 clusters with a fork.

Makes about 22 (1 cup) servings - 3 WW points per serving