1/2 c. oil
1/2 c. butter
16 oz. pkg. marshmallows
1 c. salted peanuts (Spanish)
1 c. colored candy (gumdrops)
1 qt. popcorn
Make popcorn and leave in a huge bowl. Melt the oil,
butter and marshmallows in a double boiler. Pour the marshmal-
low mixture over the popcorn and mix. Mix in the peanuts and
candy. In a Bundt pan or Tupperware jello mold, put some extra
candy and peanuts in the bottom so that when you flip the cake
out, the candies will be on the top.
Hint: Add green coloring to the marshmallow mixture for
Christmas. Allow a couple of hours to cool in the refrigerator
before removing from the pan.
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