Praline Popcorn Crunch Recipe
Ingredients
| Corn | 10 Cup (16 tbs), popped | |
| Pecans | 1 1/2 Cup (16 tbs) | |
| Almonds | 1/2 Cup (16 tbs), slivered | |
| Sugar | 1 1/3 Cup (16 tbs) | |
| Butter | 1 Cup (16 tbs) | |
| Liqueur | 1/4 Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Liqueur | 1 Tablespoon | |
| Salt | 1/4 Teaspoon |
Directions
GETTING READY
1. Preheat oven to 175 degrees centigrade.
2. On a baking sheet, toast pecans in the oven until light brown.
3. In a greased bowl, add popcorn, nuts and set aside.
MAKING
4. In a saucepan, add sugar, butter, ΒΌ cup liqueur corn syrup and bring to a boil, stirring constantly. Boil for another 5 minutes without stirring. Remove from heat.
5. Add 1 tablespoon praline liqueur, salt and mix well. Add popcorn mixture and coat well.
FINALISING
6. In a 15x10x1-inch jelly pan, evenly spread the mixture.
7. Allow to cool at room temperature for about an hour. Break into bite size.
SERVING
8. Cool and serve.
1. Preheat oven to 175 degrees centigrade.
2. On a baking sheet, toast pecans in the oven until light brown.
3. In a greased bowl, add popcorn, nuts and set aside.
MAKING
4. In a saucepan, add sugar, butter, ΒΌ cup liqueur corn syrup and bring to a boil, stirring constantly. Boil for another 5 minutes without stirring. Remove from heat.
5. Add 1 tablespoon praline liqueur, salt and mix well. Add popcorn mixture and coat well.
FINALISING
6. In a 15x10x1-inch jelly pan, evenly spread the mixture.
7. Allow to cool at room temperature for about an hour. Break into bite size.
SERVING
8. Cool and serve.
Chef
