KAHLUA CARMEL POPCORN

2 quarts 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
Source: 1986 Kahlua recipe booklet by Kahula 53 Proof Maidstone Wine & Spirits Inc. Los Angeles, CA.

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Hi JP,

If your recipe doesn't turn up maybe you can try using this glaze on nuts instead of the popcorn.

Happy Holiday Cooking!

Betsy at Recipelink.com