14 c. popped popcorn
1 lb. spiced gumdrops
1 lb. peanuts
2 (10 1/2 oz.) pkgs. miniature marshmallows
3/4 c. butter

Place unsalted and unbuttered popcorn in a large roaster. Mix in gumdrops and peanuts. Melt butter in microwave for 1 1/2 minutes. Add marshmallows to the butter and return to microwave for 2 minutes. Remove marshmallow mixture and stir rapidly. Pour over popcorn mixture, working quickly so marshmallow mixture does not cool. Stir to coat evenly with a wooden spoon. Dip spoon in cold water repeatedly to prevent sticking. When popcorn mixture is evenly coated, press tightly into an ungreased angel food cake pan with removable bottom. Refrigerate overnight or at least 2 hours. To remove cake from pan, dip a knife in cold water and run it around the edge of the pan. Cut cake with a wet knife.