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Very good and very eye-catching. Everyone loves it. During the holidays it is nice to use red and green M&Ms -- very pretty!
14 cups popped popcorn (1/2 cup unpopped kernels)
1 stick margarine
1 package (10.5 ounces) miniature marshmallows
3/4 cups plain M&Ms
3/4 cups dry roasted peanuts
Melt margarine and marshmallows on low/medium heat. Pop corn (air-popped works best). Check for unpopped kernels. Top with M&Ms and peanuts. Pour marshmallow cream over popcorn mixture. Stir together in a large bowl. After mixed, press into a large, greased bundt pan with wet or greased hands, pressing firmly. Let cool for about 1/2 hour and put onto a cake platter. Slice with electric knife. 12 servings.