1/4 cup butter
1 cup chocolate chips
1 cup toasted pecans
6 cups popped corn
4 cups miniature marshmallows
In a heavy saucepan put the butter, chocolate and pecans. Cook over a moderate heat till melted, stirring frequently to prevent burning. Pour over the popped corn
For variations, you may wish to substitute butterscotch morsels or use bitter chocolate. White chocolate pieces in place of the chips makes 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.
From: White Cat Popcorn recipe booklet