Popcorn Cake
Ingredients:
1/4 cup vegetable oil
12 cups popped popcorn - plain, unsalted and unbuttered
2 cups M & M candies
1 cup lightly salted coctail peanuts
1 stick unsalted butter
1 pound marshmellows
Directions:
Grease a large bundt or tube cake pan with vegetable oil or cooking spray and set aside. Or use a Christmas tree shaped cake pan for the holidays.
In a large bowl, mix the popped corn with the M & M candies and the peanuts.
In a small sausepan, melt the butter, 1/4 cup of oil, and marshmellows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist and let rest until firm, 3 to 4 hours.
To serve, invert the cake pan onto a large cake plate or platter. Shake gently to release. Serve at room temperature.
This recipe is very versatile and you can change it around to suit your tastes.
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