1/4 c. vegetable oil
1/2 c. butter
1 (16 oz.) pkg. marshmallows
4 qts. popped popcorn
1 lb. salted peanuts
1 lb. candy-coated chocolate pieces

Combine first 3 ingredients in a saucepan; cook over medium heat until marshmallows and butter melt, stirring often. Cool 1 minute.

Combine popcorn and remaining ingredients in a large bowl; add marshmallow mixture, stirring until well blended. Press about half of popcorn mixture into a greased 10 inch tube pan, packing well. Press remaining popcorn mixture into pan.

Let set about 2 hours. Invert popcorn cake from pan onto cake plate. Yield: one 10 inch cake.