2 qt. popped corn
1/2 c. kahlua
1 c. sugar
3 tbsp. cider vinegar
3 tbsp. butter
3/4 c. cashews

After popping corn, keep it warm in low oven. Heat kahlua, sugar and vinegar to boiling, stirring until sugar dissolves. Add butter and boil just to hard crack stage (300 degrees). Pour over warm corn, stirring to coat evenly, adding nuts. Cool. Can be stored in airtight container but do not refrigerate.