Popcorn Cake

READY IN: 20mins
SERVES: 18
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 3
    quarts popped popcorn, remove unpopped kernels
  • 34
    cup butter
  • 14
    cup vegetable oil
  • 1
    (16 ounce) bag miniature marshmallows
  • 1
    (8 ounce) container roasted unsalted peanuts
  • 1
    (16 ounce) bag M&M's plain chocolate candy (I use orange and black candy corn for Halloween and no nuts.)
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DIRECTIONS

  • Butter a bundt pan.
  • Melt butter, oil and marshmallows in a large saucepan.
  • Pour popcorn into a large bowl.
  • Large roasting pan works for me.
  • Add nuts and candies.
  • Pour melted marshmallow mixture over corn, nuts and candies.
  • Mix well, working quickly.
  • Press mixture firmly into pan.
  • Turn cake out immediately onto a large plate.
  • Let “set” overnight for easy cutting.
  • You may also use a 13 x 9 x 2 inch buttered pan and leave in pan for cutting.
  • For Halloween make balls.
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