Recipe - Milk Chocolate Pound Cake

12 cup Popped popcorn
2 One half cup (12oz can) salted peanuts
1 cup Corn syrup
One fourth cup Butter or margarine
2 cup 11 One half ounce bag Milk chocolate
Chips

In a large, greased, roasting pan, combine popcorn and nuts. In a large,
heavy saucepan combine chocolate chips, corn syrup and butter. Cook over
medium heat until mixture boils, stirring constantly. pour over popcorn
toss well to coat. Bake in a preheated 300 degree oven for 45 minutes
stirring frequently. Cool completely. Store in an airtight container for up
to two weeks. Makes about 14 cups. Recipe from NESTLE Toll house kitchens.
Formated by Diana Lewis

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip