Popcorn Cake

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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.)

Directions

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

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