Coffee Caramel popcorn
8 cups popped popcorn
2 Tbs cider vinegar
1 cup cashews or peanuts
1 cup sugar, brown or white
3 Tbs butter
1/2 cup coffee liqueur (or strong coffee)
plus 2 Tbs sugar.
Keep popcorn warm in a low oven.
Heat coffee liqueur, sugar and vinegar to the boiling point stirring until sugar dissolved. add butter and boil to heart-crack stage (310*F.) Pour ever warm popcorn and and nuts stirring to coat evenly. Roast popcorn in an even shallow roasting pan in a 200* F oven for 30 minutes, stirring twice. keeps up to two weeks in an airtight container. Do not refrigerate. Makes 9 cups.
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Cartuchos de Lulunqui o Alcatraz
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