Macadamia Nut Candied Corn
1 C. unpopped popcorn – popped
2 cups macadamia nuts
1 3/4 cups sugar
1 cup butter or margarine
1/2 cup light corn syrup
1/2 teaspoon salt
3 cups miniature marshmallows
1/4 teaspoon butter flavoring
Preheat oven to 250 degrees. Place popcorn and macadamia nuts in a large greased roasting pan.
In a large heavy saucepan, combine sugar, butter, corn syrup and salt over medium heat. Stirring constantly, bring to a boil.
Boil 2 minutes without stirring. Remove from heat.
Add marshmallows, stir until melted. Stir in butter flavoring. Pour marshmallow mixture over popcorn mixture; stir until well coated. Bake 1 hour, stirring every 15 minutes. Spread on lightly greased aluminum foil to cool. Store in an airtight container or place in clear holiday baking bags for gifts.
Yield: about 26 cups candied corn.