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Ingredients
- 3 qt. popped corn (unsalted)
- 1/4 c. margarine
- 17 oz. jar marshmallow cream
- 1/2 tsp. vanilla
- 1/4 tsp. salt
Method
- Place popped corn in greased 13 x 9-inch baking pan.
- Melt margarine in saucepan over low heat.
- Add marshmallow cream; stir until well blended.
- Remove from heat.
- Stir in vanilla and salt. Pour mixture over popped corn and toss until well coated.
- Bake at 250° for 30 minutes, stirring every 15 minutes.
- Pour onto wax paper and cool.
- Store in tightly covered container.
- Makes 2 1/2 quarts.
