Yield: 50 candies
Candy Cups
Fillings
* To make liqueur-nut mixture, combine 1/2 cup finely chopped nuts with 1/4 cup Bailey's Irish Creme, amaretto or other liqueur. Place in freezer until ready to use. When filling candy shells, float nuts on top of liqueur.
** To make caramel-praline mixture, melt 20 caramels and 1/4 cup heavy cream in the top of a double boiler. Stir in 1/2 cup chopped nuts. Cool before using.
The Wichita Eagle - 12/13/00
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