Busters Recipes

Praline  Popcorn  Crunch

 

10 cups popped popcorn

1 1/2 cups whole pecans

1/2 cup slivered almonds

11/3 cups granulated sugar

1 cup (2 sticks) butter

1/4 cup praline liqueur

1/4 cup light corn syrup

1 tablespoon praline liqueur

1/4 teaspoon salt
 
 
 
Heat oven to 325° F.  Butter baking sheet and large bowl.
 
Toast pecans and almonds until light brown.
 
Mix popped corn and nuts in a 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° 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 the 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 one hour. 
 
Break into bite-size pieces.