10 c. popped corn
1 1/2 c. whole pecans
1/2 c. slivered almonds
1 1/3 c. sugar
1 c. butter
1/4 c. Praline Liqueur
1/4 c. light corn syrup
1 tbsp. Praline Liqueur
1/4 tsp. salt

Heat oven to 325 degrees. Butter baking dish and large bowl. Toast pecans and almonds until light brown, about 12 to 15 minutes. Mix popped corn and nuts in large bowl.