Heavenly Hash Popcorn
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From: White Cat Popcorn recipe booklet

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

In a heavy saucepan put the butter, chocolate and pecans. Cook over a moderate heat till melted, stirring frequently to prevent burning. Pour over the popped corn and marshmallows. Stir well. Spread out 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 the chips makes 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.