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
1 Keep popcorn in shallow pan in oven to keep warm.
2 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).
3 Pour over warm popcorn and nuts, stirring to coat.
4 Let cool.
5 Store in airtight container. Allegedly will last several weeks. No one has shown enough self-restraint in my house to test this.
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
Courtesy of www.food.com