| 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" <wgriffin@ix.netcom.com> on
Jul 19, 1997
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