4 qts. popped corn
1/2 c. butter
16 oz. bag marshmallows
11 oz. bag of M&M candies, stored in freezer
1 1/2 c. salted peanuts

Melt butter 1 1/2 minutes in 3 quart casserole. Add marshmallows. Microwave on 70 percent power for 2 minutes. Stir. Continue to microwave 2 to 3 more minutes until you can stir the marshmallows smooth. Stir in popcorn, peanuts and M&Ms. Mix well. Press into a well buttered bundt pan. Refrigerate 1 to 2 hours. Turn out onto serving plate and cut into wedges. At Christmas use red and green M&Ms.