25 cups popped corn (white hull-less)

half cup butter

21 oz miniature marshmallows

4 tsp vanilla extract

2 cups chocolate M & M's

1 cup salted peanuts

1. Remove any unpopped kernels of corn from measured popped corn. Place popcorn into a very large bowl.

2. Make a syrup from the butter, marshmallows and vanilla by heating them together and stirring in a large saucepan. Pour over popcorn. Stir in candy and nuts.

3. With greased hands, firmly press mixture into a well-greased large tube pan. Allow to stand 10 minutes; then loosen and turn out onto cake plate.

4. Carefully cut slices using bread knife.

Servings: 12

Cooking Tips

*If not using immediately, cool thoroughly and wrap in plastic to store.