Sunday, February 05, 2006

Popcorn Cake

I used chocolate pieces instead of M & M's. It would had been more colorful with the candies but it still tasted great. I used cashews nuts instead of the peanuts which were very good in this recipe.

Popcorn Cake


1/4 cup plus 2 teaspoons vegetable oil
4 quart plain, unsalted unbuttered popcorn
2 cups M & M candies or other candies
1 cup slated cocktail peanuts or other nuts
1/2 cup unsalted butter
1 pound marshmallows

Grease a large bundt cake pan with 2 teaspoons of oil. Set aside.
In a medium saucepan, melt the butter, 1/4 cup oil, and the marshmallows
over medium low heat., stirring occasionally. When melted, remove from heat
and pour over popcorn mixture and stir to combine.
Spoon the mixture into cake pan and press down to compact.
Cover with aluminum foil to keep moist. Let sit for about 3 to 4 hours or
until firm and set.
To serve invert onto large plate.
Serve at room temperature.

** Exported from Now You're Cooking! v5.66 **

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