Ingredients
1. 12 cups popped popcorn
2. 4 cups miniature pretzels
3. 2/3 cup sugar
4. 1/2 cup honey
5. 1/2 cup light corn syrup
6. 2/3 cup creamy peanut butter
7. 1 teaspoon vanilla extract
8. 4 cups chocolate-covered peanuts

Directions

1. 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.
2. Remove from the 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.
3. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool for 10 minutes. Break into clusters; place in a large bowl. Add chocolate-covered peanuts; mix well. Cool completely. Yield: about 4 quarts.