"I got this family-favorite recipe in the 1950's," remarks Victoria Walzer of Lakeport, California. "It makes a big chewy batch that you can't stop eating until it's gone!"
- 6 quarts plain popped popcorn
- 3/4 cup light corn syrup
- 1/4 cup butter
- 2 tablespoon water
- 3-3/4 cups confectioners' sugar
- 1 cup miniature marshmallows
- Place popcorn in a large roasting pan. In a large saucepan, combine remaining ingredients; cook and stir over low heat just until mixture comes to a boil. Pour over popcorn and toss to coat. Cool. Store in an airtight container. Yield: 6 quarts.
Originally published as Candied Popcorn Snack in Taste of Home February/March 1994, p64
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