Marshmallow Macadamia Candied Corn


24 cups popped corn

2 cups macadamia nuts

1 3/4 cups sugar

1 cup butter

1/2 cup light corn syrup

1/2 teaspoon salt

3 cups miniature marshmallows

1/4 teaspoon butter flavoring


Preheat oven to 250 degrees. Combine popcorn and nuts in a large greased roasting pan.
In 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.
Pour marshmallow mixture over popcorn & nuts. Stir till well-coated. Bake 1 hour, stirring every 15 minutes. Spread on lightly greased foil to cool. Store in airtight container.


Serving Ideas: Makes 26 cups