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.
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