3 qt. popped corn (unsalted)
1/4 c. butter
1 (7 oz.) jar marshmallow creme
1/2 tsp. vanilla

Place popped corn in greased 13 x 9 inch pan. Melt butter in saucepan over low heat. Add marshmallow creme; stir until well blended. Pour mixture over popped corn; toss until well coated. Bake at 250 degrees for 30 minutes, stirring every 15 minutes. Cool. Store in tightly covered container.

Variations:

Chocolate Flavored: Add 1/2 cup semi-sweet chocolate pieces with butter until melted and smooth. Continue as directed.

Cinnamon Flavored: Add 1/4 cup red cinnamon candies to melted butter; stir until melted. Continue as directed.