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

Preheat oven to 325 degrees F. Butter baking sheet and 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 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.