Heat oven to 325 degrees F. Butter baking sheet and large bowl.
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 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.
Makes about 14 cups.
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