Choco-Nut Popcorn

This is a recipe I grew up with; I have no idea where my Mom got it, but we loved it when she first made it and we loved it even more when she made a mistake and bought mint M&M's instead of plain.
The original recipe calls for plain M&M's - but one year Mom accidentally bought the mint M&M's that only come out at Christmas and used them instead.
It was the best mistake of Christmas!  There is just something that the mint changes in the whole recipe that makes it that much better.

I made this a few years ago and gave some to friends and co-workers - it has become a standard request every year.  I usually make a quadruple batch or more.

Enjoy - but please be careful - highly, highly addictive!  (I suggest a lock on your freezer and get someone else to hid the key on you.)

Choco-Nut Popcorn

10 cups popped popcorn (1/2 cup unpopped)
1 bag (281g) Mint M&M's (only available at Christmas)
1/2 cup white sugar
1/4 cup honey
1/4 cup light corn syrup
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract

Pop your popcorn, sift out the unpopped kernels, top with M&M's and set aside in a large bowl big enough for stirring.

Put sugar, honey and corn syrup into a heavy bottomed pot, and bring to a rolling boil over medium heat, cook for 3 minutes stirring constantly.
Turn off heat and add in the vanilla and peanut butter.  Still until well incorporated.
Pour over popcorn and M&M's, stir gently until all the popcorn is coated.  It is okay for the M&M's to breakup a little bit.
Spread out onto baking sheet; once cooled completely, break up into bite size pieces.
If you have will power, it freezes well in airtight containers.

Lock your freezer!

Enjoy.