Popcorn Recipes
Praline Popcorn Crunch
Yield: about 14 cups
Ingredients
- 10 cups popped corn
- 1 1/2 cups whole pecans
- 1/2 cup slivered almonds
- 1 1/3 cups granulated sugar
- 1 cup butter
- 1/4 cup Praline Liqueur
- 1/4 cup light corn syrup
- 1 tablespoon Praline Liqueur
- 1/4 teaspoon salt
Instructions
- Heat oven to 325 degrees F. Butter a baking sheet and a large bowl.
- Toast pecans and almonds until light brown, about 12 to 15 minutes.
- Mix popped corn and nuts in large bowl.
- Combine sugar, butter 1/4 cup Praline Liqueur and corn syrup in a heavy 2 quart saucepan. Cook over medium-high heat, stirring occasionally, to 275 degrees 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 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 1 hour.
- Break into bite-size pieces.