Line two baking pans with foil (preferably deeper pans like broiler pans, or disposable lasagna pans). Set aside. Preheat oven to 250F.
In a large bowl, add popped popcorn (make sure all seeds are removed) . Set aside.
In a small saucepan, combine butter, brown sugar, corn syrup and kosher salt. Bring to a boil over medium high heat. Stirring constantly, boil for one full minute.
Remove from heat. Stir in vanilla and baking soda. Mixture will become frothy. Pour over popcorn. Stir by folding gently until all kernels are covered. Divide evenly and pour onto two prepared baking pans.
Bake for one hour, stirring every 15 minutes. Remove from oven, pour into large bowl.
In a small microwave safe dish, combine white almond bark and peanut butter. Heat for one minute, stirring until smooth (you may need to heat an additional 30 seconds if almond bark isn't completely melted).
Pour over caramel corn, until evenly coated. Add in peanut butter M&M'S® and pour mixture onto parchment paper (or wax paper) on the counter. Allow to set (about 10 minutes.
Store in airtight container or plastic freezer bags. ENJOY!
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