Preparation:
Butter baking sheet and large bowl. Toast pecans and almonds until light brown. Combine popped corn and nuts in a large bowl. Heat sugar, butter, 1/4 cup Praline liqueur and corn syrup in a heavy 2 quart saucepan. Stir over medium high heat, to 275~, or until soft crack stage. Remove from heat, stir in 1 tbls. Praline liqueur and salt. Pour over the popcorn and nuts. Mix and spread immediately on baking sheet.
Let stand 1 hour. Break into bite sized pieces. |
