“This recipe is slightly diffrent than the others here, so I decided to add it. I have not made it in a long time, so I am guessing on the times. Feel free to experiment with diffrent add-ins or decorate as desired.”
READY IN:
25mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 12 cups popcorn, popped (please remove unpopped kernels)
  • 12 cup nuts (your choice-I like pecans, slightly broken up)
  • 1 cup butter, melted
  • 12 cup oil
  • 1 (14 ounce) package caramels (approximate size)
  • 13 14 ounces mini marshmallows (appoximately 1 1/2 bags)

Directions

  1. Mix popcorn and nuts in a large bowl.
  2. Combine the melted butter, oil, caramels and mini marshmallows in a large pot and melt together over low-medium heat.
  3. Pour over the popcorn mixture and mix well. It helps to spray your wooden spoon and bowl with cooking spray.
  4. Spray an angel food pan with cooking spray and spoon in the mixture, lightly pressing down.
  5. Let set until not sticky. Unmold & serve (or wrap & store).

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