10  cup  Popped Popcorn
 1½  cup  Whole Pecans
 ½   cup  Slivered Almonds
 11/3 cup  Sugar
 1   cup  Butter
 ¼   cup  Praline liqueur
 ¼   cup  Light Corn Syrup
 1   tlb  Praline liqueur
 ¼   tsp  Salt
 
 
 

Heat oven to 325°.  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, ¼ cup Praline liqueur and corn syrup in heavy 2 quart saucepan.

Cook over medium high heat, stirring occasionally to 275° 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 1 tbl 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.