4 qts. popped popcorn
1 lb. Spanish peanuts (without skins)
1 lb. spiced gumdrops
1 bag lg. marshmallows
1/2 lb. butter

Mix popcorn, peanuts and gumdrops in large bowl. Melt marshmallows and butter. Pour over mixture in bowl and mix thoroughly. Butter an angel food cake pan. Put in mixture and press firmly. Refrigerate overnight. Remove from pan and let set out 15 to 20 minutes before cutting with a sharp knife.