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Ingredients:
12 cups popped popcorn
4 cups miniature pretzels
2/3 cups sugar
½ cup honey
½ cup light corn syrup
2/3 cup creamy peanut butter
1 tsp. vanilla extract
4 cups chocolate covered peanuts
Directions:
In a large bowl, combine popcorn and pretzels; set aside. In a
small saucepan, combine the sugar, honey and corn syrup. Bring to
a boil; cook and stir for 2 minutes or until sugar is dissolved.
Remove from heat. Stir in peanut butter and vanilla. Pour over
popcorn mixture and toss to coat. Pour into two greased 15-in. x
10-in. x 1-in. baking pans.
Bake, uncovered, at 250 degrees for around 1 hour, stirring every
10 minutes. Cool for 10 minutes. Break into clusters; place in a
large bowl. Add chocolate covered peanuts; mix well. Cool
completely. Makes about 4 quarts.
