1/4 c. butter
1/4 c. oil
1/2 lb. marshmallow (about 2 1/2 c.)
20 caramels (about 1 c.)
1/2 lb. salted peanuts (without skins or mixed nuts) (honey roasted nuts)
10 c. popped corn, lightly seasoned
1/2 lb. M & M's (or diced gumdrops)

In microwave oven or on top of stove melt together butter, oil, marshmallows and caramels. Place popcorn and peanuts in LARGE mixing bowl. Add melted ingredients and stir together until popcorn and peanuts are evenly coated. Add candies last.

Press firmly into oiled 12 cup Bundt pan. Let stand until firm and completely cooled (room temperature). Remove from pan. (After popcorn cake has been removed from pan, the Bundt pan can be placed over the cake to serve as a cover.) For easier slicing, let stand overnight.