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Praline Popcorn Crunch
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Praline Popcorn Crunch
   
   
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Heat oven to 325� F. Butter baking sheet and large bowl.
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Heat oven to 325� F. Butter baking sheet and large bowl.
 
 
 
Toast pecans and almonds until light brown.
 
Toast pecans and almonds until light brown.
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Mix popped corn and nuts in a large bowl.
 
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.
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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).
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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.
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Remove from heat, quickly stir in the 1 tablespoon praline liqueur and salt.
 
 
 
Pour over popped corn and nuts mixing until evenly coated.
 
Pour over popped corn and nuts mixing until evenly coated.
 
 
Immediately spread mixture on baking sheet.
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Immediately spread mixture on baking sheet.
 
 
Let stand about one hour.
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Let stand about one hour.
   
 
Break into bite-size pieces.
 
Break into bite-size pieces.
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Dwight D. Eisenhower
 
Dwight D. Eisenhower
   
==Contributed by :==
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== Contributed by: ==
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
[[Category:catsrecipes]]
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  +
[[Category:Cathy's Recipes]]

Latest revision as of 03:35, March 29, 2010

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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