Candy-Coated Popcorn

Directions

1. 1
   Place popped corn in a greased 13 x 9-inch baking dish.
2. 2
   Melt margarine in a saucepan over low heat.
3. 3
   Add Marshmallow Creme; stir until well blended.
4. 4
   Remove from heat.
5. 5
   Stir in vanilla and salt.
6. 6
   Pour mixture over popped corn; toss until well coated. Bake 30 minutes at 250°, stirring every 15 minutes.
7. 7
   Pour onto waxed paper; cool.
8. 8
   Store in tightly covered container.
9. 9
   Yields 2 1/2 quarts.