KahlÚa Caramel Popcorn Food

KAHLUA POPCORN

Steps:

• Put the popped popcorn and nuts in a greased roasting pan and set it in a 250 degree oven to warm. Warm popcorn is easier to coat.
• In a large saucepan, heat the sugar, Kahlua and vinegar until very hot. Add the butter and bring to a boil, stirring often. Insert a candy thermometer and continue boiling, stirring often (I stopped a couple of times, but stirred here and there to prevent burning) and bring the mixture to 300 degrees F - hard crack stage. Immediately remove from heat.
• Pour over the warm popcorn and nuts and stir to coat. At this point it will be very chewy. Let it cool completely. If you cooked it to hard crack, it will crisp when it is completely cool.
• Eat as is or douse with more liqueur and eat immediately.

KAHLUA POPCORN

Steps:

• 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.

KAHLUA CARAMEL POPCORN

Steps:

• 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 a candy thermometer and bring to hard crack stage (300 degrees F). Pour over warm popped corn, stirring to coat evenly. Add nuts or cherries. Cool. Store in an airtight container in a cool, dark place (for up to several weeks).