24 cups air popped popcorn (about 1 cup unpopped)
2 cups macadamia nuts
3/4 cups granulated sugar
1 cup butter or margarine
1/2 cup light corn syrup
1/2 teaspoon salt
3 cups miniature marshmallows
1/4 teaspoon butter flavoring

Preheat oven to 250 degrees F. Place popcorn and macadamia nuts in a large greased roasting pan.

In a large heavy saucepan, combine sugar, butter, corn syrup and salt over medium heat. Stirring constantly, bring to a boil.

Boil 2 minutes without stirring. Remove from heat.

Add marshmallows, stir until melted. Stir in butter flavoring. Pour marshmallow mixture over popcorn mixture; stir until well coated. Bake 1 hour, stirring every 15 minutes. Spread on lightly greased aluminum foil to cool. Store in an airtight container or place in clear holiday baking bags for gifts.

Yields about 26 cups candied corn.