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.