3 qts. popped corn, unsalted
1/4 c. butter
1 (7 oz.) jar Kraft marshmallow creme
1/2 tsp. vanilla
1/4 tsp. salt
1/2 c. gumdrops

Preheat oven to 250 degrees. Place popped corn in greased 13x9 inch baking pan. Melt butter in saucepan over low heat. Add marshmallow creme; stir until well blended. Remove from heat; stir in vanilla and salt. Pour mixture over popped corn; toss until well coated.

Bake 30 minutes, stirring every 15 minutes. Stir in gumdrops. Spread onto wax paper; cool. Store in tightly covered container.

Makes 2 1/2 quarts.

Prep time: 15 minutes. Cooking time: 30 minutes.

Variations: CHOCOLATE FLAVORED POPCORN: Omit gumdrops. Add 1/2 cup Baker's Real Semi-Sweet Chocolate Chips to melted butter; stir until smooth. Continue as directed.

CINNAMON FLAVORED POPCORN: Omit gumdrops. Add 1/4 cup red cinnamon candies to melted butter; stir until melted. Continue as directed.