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 a shallow pan, keep popped corn warm in low oven. Bring sugar, Kahlua and vinegar to 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 airtight container in cool, dark place (up to several weeks). Makes about 2 quarts.