Kahlua Carmel Popcorn

2 qts. popped corn
1 cup granulated sugar
1/2 cup Kahlua
2 Tbsp. cider vinegar
3 Tbsp. butter
3/4 cup cashews OR
1/3 cup candied cherries

In a shallow pan, keep popped corn warm in low oven.

Bring sugar, Kahlua and vinegar to a boil; stirring until sugar dissolves. Add butter. Insert candy thermometer; bring to hard crack stage(300 degrees F.).

Pour over warm popped corn; stir to coat evenly. Add nuts or cherries. Cool.

Store in airtight container in cool, dark place (up to several weeks).

Makes 2 quarts.

Recipes from Kahlua recipe booklet