Ingredients:
2 quarts air popped popcorn
1 cup white sugar
1/2 cup Kahlua
2 tablespoons cider vinegar
3 tablespoons unsalted butter
3/4 cup roasted almonds
Directions:
Keep popcorn in shallow pan in oven to keep warm.
Stir sugar, Kahlua, and vinegar in a pan on stove. Bring to a boil. Add butter. Bring to hard crack stage (300 degrees on a candy thermometer).
Pour over warm popcorn and nuts, stirring to coat.
Let cool.
Store in airtight container. Allegedly will last several weeks. No one has shown enough self-restraint in my house to test this.
Servings: 8
Time preparation: 45 min.
Time total: 75 min.