6 qts. popped corn
1 lb. sm. gum drops
1/2 lb. nuts
1/2 c. oil
1/2 c. butter
1 lb. lg. marshmallows

Keep popped corn warm in a large pan in the oven. In a large saucepan, combine oil and butter; heat to boiling. Add marshmallows. Melt all to a foam, stirring constantly. Mix corn, nuts, and gum drops together. Pour hot mixture over the popcorn mixture and mix well, using two wooden spoons. Press mixture into a well-buttered tube cake pan. Be sure to press hard so it won't crumble when you slice it. Refrigerate for 30 minutes, then place in a hot oven for 1 minute. Turn cake out of pan and slice.