3 TO 5 QT popped popcorn
1 lb spiced gumdrop candy
1 can deluxe mixed nuts (nine ounces, no peanuts)
1/3 Cup salad oil
1/4 Cup white corn syrup
1 stick butter
1 lb marshmallows
In an 8 quart bowl, thoroughly Mix popped corn, nuts, and gumdrops I use the large tupperware bowl for this step.
In an eight quart non stick stock pot, melt butter, add oil, and corn syrup, heat on low heat
Add marshmallows and stir until dissolved.
Once marshmallows are dissolved, carefully pour over the popcorn, nuts and gumdrops and stir to thoroughly coat.
Transfer and Press the mixture into a well buttered angel food cake pan. Let set up until cooled.
Remove the popcorn cake from the pan; Wrap the cake in shrink wrap and foil to keep fresh