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6 tbsp. butter
1 bag or about 2 cups large marshmallows
1 tsp. salt
1 tsp. Tahitian or Madagascar vanilla
1/8 cup natural Turbinado sugar (for molasses content:)

Pop your favorite popping corn (not microwave) making sure to have more than enough. Transfer to a large bowl. Set aside.

Lay out 24 inches or so of parchment or wax paper on flat surface. Over very low heat in a large pan, melt butter and marshmallows. Add salt, stir until almost dissolved, then add sugar, stir until almost dissolved. Do not allow to boil.

Remove heat, not from heat source. Add vanilla and stir momentarily.

Pour in popped corn incrementally, stirring to bring ingredients up from bottom, adding popped corn until you are satisfied that the end product will be liberally covered (we don't want this to be dry).

Pull popped corn from the bottom, bringing up ingredients. Keeping over heat source with no heat on will help to keep ingredient flowing.

With your large mixing spoon, drop all mixed popped corn onto parchment or wax paper previously laid out. With another small section of paper, press down firmly to insure a solid bite when eating. Leave to set up (depending on temperature) until firm. If we wait too long, it will be more difficult to cut. You can use a pizza cutter or large knife to cut into desired shapes or size.

You can also roll ingredients into balls if you wish. Simply lay out as above, wait until semi firm, cut, then roll "bars" into balls.

Hope this works for you, we love it.

Submitted by: Rick L
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