| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Snacks, Popcorn | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Butter |
| 1 | c | Chocolate chips |
| 1 | c | Pecans; toasted |
| 6 | c | Popcorn; popped |
| 4 | c | Miniature marshmallows |
INSTRUCTIONS
In a heavy saucepan, place the butter, chocolate and pecans. Cook over a moderate heat until melted, stirring frequently to prevent burning. Pour over the popped corn and marshmallows. Stir well. Spread on a buttered cookie sheet and refrigerate to cool. For variations, you may wish to substitute butterscotch morsels or use bitter chocolate. White chocolate pieces in place of chips make a pretty white candy which can be colored and molded into shaped cake pans. Yogurt candy coating can also be used for a more piquant flavor. Posted to MM-Recipes Digest V4 #186 by "Griff" <[email protected]> on Jul 19, 1997
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