2 qts. popped corn
1 c. granulated sugar
1/2 c. Kahlua
2 tbsp. cider vinegar
3 tbsp. butter
3/4 c. cashews or 1/3 c. chopped candied cherries

In 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. Pour over warm corn; stir to coat evenly. Add nuts or cherries. Cool. Store in an airtight container in cool dark place, (up to several weeks). Makes about 2 quarts.