20-30 c. popped corn (white hulless)
1/2 c. butter
21 oz. miniature marshmallows (12 c.)
4 tsp. vanilla
2 c. chocolate M&M'S®
1 c. salted peanuts

Remove any unpopped kernels of corn from measured popped corn. Make a syrup from butter, marshmallows and vanilla; pour over popped corn. Stir in M&M'S® and nuts.

With greased hands, firmly press mixture into a well greased large tube pan. Allow to stand 10 minutes, then loosen and turn out into cake plate. If not using immediately, cool thoroughly and wrap in plastic to store or freeze.