HEAVENLY HASH POPCORN

1/4 cup butter
1 cup chocolate chips
1 cup pecans, toasted
6 cups popcorn, popped
4 cups miniature marshmallows

In a heavy saucepan, put the butter, chocolate and pecans. Cook over a moderate heat until melted, stirring frequently to prevent burning.

Pour over the popped corn and marshmallows. Stir well.

Spread on a buttered cookie sheet and refrigerate to cool.

FOR VARIATIONS:
- You may wish to substitute butterscotch morsels or use bitter chocolate.
- White chocolate pieces in place of chips make a pretty white candy which can be colored and molded into shaped cake pans.
- Yogurt candy coating can also be used for a more piquant flavor.

Source: White Cat Popcorn recipe booklet