Ingredients
4 quarts popped corn
½ cup margarine
2 c whole nuts (pecans, cashews, peanuts)
1 1/3 cup sugar
3 c miniature marshmallows
½ cup corn syrup
1 ½ cup spiced or plain gum drops
1 tsp vanilla
Directions
Mix the popcorn, nuts, and gumdrops together in a large mixing bowl.
Melt the margarine in a saucepan, then add the sugar, miniature marshmallows, and corn syrup. Bring the mixture to a boil and cook for 3 minutes. Remove from the heat and add the vanilla. Blend well, then pour the mixture over the popcorn. Mix thoroughly.
Let the mixture stand for about 2 minutes to cool slightly. With damp hands, shape the mixture into a candy cane and place it on a baking sheet to set. Once set, wrap in plastic and store in a cool place.
Tip: Instead of adding the miniature marshmallows to the syrup mixture, you can mix them directly with the popcorn, nuts, and gumdrops before pouring the syrup over everything.
You can also shape the mixture into other festive designs. I like to make two wreaths from one batch, place them on paper plates, and give them as Christmas treats.