Ingredients
1 package (16 ounces) miniature marshmallows3/4 cup canola oil1/2 cup butter, cubed5 quarts popped popcorn1 package (24 ounces) spiced gumdrops1 cup salted peanuts
Preparation
In a large saucepan, melt the marshmallows, oil and butter; stir until smooth. In a large bowl, combine the popcorn, gumdrops and peanuts. Stir in marshmallow mixture; toss to coat. Press into a greased 10-in. tube pan. Cover and refrigerate for 5 hours or overnight.
Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife.
