11 c. popped corn
3/4 c. M&M candies
1/4 c. cooking oil
1/2 lb. colored marshmallows
2 c. roasted Spanish peanuts
21 caramels
1/4 c. butter

Heavily butter a Bundt pan. Sprinkle bottom with a few M&M and peanuts. Mix popcorn, peanuts and M&M. Set aside.

Melt caramels in oil and butter in top of double boiler or in microwave oven. When caramels are almost melted. Add marshmallows and allow to melt. Pour over popcorn mixture. Butter hands and mix well. Press mixture into buttered pan, pressing together firmly. When firm, turn out of pan and slice.