6 oz. unpopped popcorn or 3/4 c. before popping
1/4 lb. butter
1 c. (6 oz.) semi sweet chocolate chips
10 oz. pkg. marshmallows
2 c. Spanish peanuts
2 c. pecans or almonds

Pop the corn and place in large bowl. Melt butter, chocolate chips and marshmallows in top of double boiler. Pour this sauce over popcorn gradually, while adding nutmeats. Mix thoroughly and pack in 1/2 gallon milk carton. Refrigerate 1 hour. Cut carton down seam and peel off. Makes square log.