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“My mom used to make this around Christmas time. I also remember submitting it to the 4-H fair and getting a blue ribbon ;-)”
READY IN:
1hr 25mins
SERVES:
1
YIELD:
14 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter baking sheet and large bowl.
  2. Toast pecans and almonds until light brown.
  3. Combine popped corn and nuts in a large bowl.
  4. Heat sugar, butter, 1/4 cup Praline liqueur and corn syrup in a heavy 2 quart saucepan.
  5. Stir over medium high heat, to 275~, or until soft crack stage.
  6. Remove from heat, stir in 1 tbls. Praline liqueur and salt.
  7. Pour over the popcorn and nuts.
  8. Mix and spread immediately on baking sheet.
  9. Let stand 1 hour. Break into bite sized pieces.

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