Chocolate Peanut Popcorn Crunch

1. Prepare a 13x9 pan by spraying it with nonstick cooking spray. Cover a baking sheet with aluminum foil and spray the foil with nonstick cooking spray; set the baking sheet aside for now. Preheat the oven to 300 degrees.

2. Place the popcorn and nuts in the 13x9 pan, stir to distribute them evenly.

3. In a medium saucepan, combine the butter, corn syrup, chocolate chips, and peanut butter. Cook over medium-high heat, stirring constantly, until the candy reaches a steady boil.

4. Remove from the heat, and carefully pour the boiling candy over the popcorn and peanuts. Mix until all pieces are evenly coated.

5. Place the pan in the oven and cook for 30 minutes. Stir every 10 minutes so that it cooks evenly. It is done when the candy is bubbling completely and very fragrant.

6. Pour the cooked candy on the prepared baking sheet and spread it in a thin layer. Allow it to cool and set at room temperature.

7. If desired, melt the white candy coating and add any oil-based candy colors you desire. Using a fork, flick the coating over the popcorn candy to create decorative stripes. Allow the coating to set, then break the candy apart with your hands into small chunks.

8. Store the candy in an airtight container at room temperature for up to a week.