1/4 cup butter
1 cup chocolate chips
1 cup toasted pecans
6 cups popped corn
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 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