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 and marshmallows. Stir well. Spread out on a buttered cookie sheet and refrigerate to cool.
For variations, you may wish to substitute butterscotch morsels or use bitter chocolate. White chocolate
From: White Cat Popcorn recipe booklet