Popcorn Cake 2

1 C. margarine

1/2 C. light corn syrup

2 C. brown sugar firmly packed

1 t. vanilla

8 quarts popped popcorn

1 1/4 C. M &M candies

1 C. nuts (roasted peanuts, almonds, or pecans)

1 C. seasonal candy — gumdrops, candy corn, etc.

Bring margarine, corn syrup, and sugar to a boil in a heavy saucepan. Boil 1 minute and add vanilla.

Pour over popcorn and stir well. Mix in candies and nuts.

Press mixture into well-greased bundt pan, angel food pan or 9-by-13-inch pan. Allow to cool. Invert onto serving plate and slice.