Description
This Popcorn Cake is chewy, gooey and full of sweet and salty crunch.
Ingredients
- 8 cups popped popcorn
- 1/2 cup (1 stick) unsalted butter
- 2 (10 ounce) packages miniature marshmallows
- 3/4 cup dry roasted peanuts, optional
- 1 and 1/4 cups M&M’s candies
Instructions
- Generously spray a bundt pan with non-stick cooking spray and set aside.
- Be careful to remove all unpopped kernels from the popped popcorn. Place the popped popcorn in a large mixing bowl.
- In a medium saucepan over low heat, melt the butter and marshmallows until smooth. Immediately pour over the popcorn and gently toss until all popcorn is coated.
- Gently stir in the peanuts and M&M’s until well distributed throughout the popcorn.
- Press the popcorn mixture evenly into the prepared bundt pan. Let set for about 10 minutes before running a table knife around the edges and inverting onto a serving plate. Let set for at least another 10 minutes before cutting into slices with a sharp knife.
Notes
8 cups of popped popcorn is about 2 bags of microwave popcorn or 1/2 cup of popped popcorn kernels.
This cake is best served within 3 days of making. Store leftovers, covered tightly with plastic wrap or in an airtight container, at room temperature for up to three days.
Recipe could also be made into popcorn balls or bars. You can make it even more festive by coordinating the colors of the M&M’s with the theme of your party or holiday.