Praline Popcorn Crunch

10 cups popped popcorn

1 1/2 cups whole pecans

1/2 cup slivered almonds

11/3 cups granulated sugar

1 cup (2 sticks) butter

1/4 cup praline liqueur

1/4 cup light corn syrup

1 tablespoon praline liqueur

1/4 teaspoon salt

Heat oven to 325� F. Butter baking sheet and large bowl.

Toast pecans and almonds until light brown.

Mix popped corn and nuts in a large bowl.

Combine sugar, butter, 1/4 cup praline liqueur and corn syrup in heavy 2 quart saucepan.

Cook over medium high heat, stirring occasionally to 275� F. or until small amount dropped into very cold water reaches soft crack stage (separates into hard, but not brittle threads).

Remove from heat, quickly stir in the 1 tablespoon praline liqueur and salt.

Pour over popped corn and nuts mixing until evenly coated.

Immediately spread mixture on baking sheet.

Let stand about one hour.

Break into bite-size pieces.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower

Contributed by: Edit

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