In a small pan, melt:
1 stick butter
1 pkg marshmallows
1/2 c. oil
4 quarts popped corn (with the old maids picked out)
1 bag M&Ms
12 oz. nuts
Coat thoroughly. Press into a tube pan or any attractively shaped dish. Let cool over night.
The pan does not need to be greased before hand. The cake will pop out easily when it’s cool. It gets crumbly if allowed to get warm, so store it in the refrigerator.
I think my mother found this recipe in the Morganton, NC newspaper in 1994. It got a lot of use for a couple of years and then kind of fell to the wayside.