Popcorn Cake
1 C. butter
1/2 C. light corn syrup
2 C. brown sugar firmly packed
1 t. vanilla
8 quarts popped popcorn
1 1/4 C. M &M candies
1 C. nuts (roasted peanuts, almonds, or pecans)
1 C. seasonal candy gumdrops, candy corn, etc.
Bring butter, corn syrup, and sugar to a boil in a heavy saucepan. Boil 1 minute and add vanilla.
Pour over popcorn and stir well. Mix in candies and nuts.
Press mixture into well-greased bundt pan, angel food pan or 9-by-13-inch pan. Allow to cool. Invert onto serving plate and slice.
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