Happy National Popcorn Day!
Here is a simple little recipe for the always suprising…Popcorn Cake! It’s basically like a Rice Crispie Treat, but uses popcorn instead of cereal, and is served as a cake as opposed to little square bars.
I chose Valentine colored M&Ms to reflect our upcoming day of amore, but you can change-up the color to reflect the season or occasion.
12 cups Popped Salted Popcorn
1 pound of Marshmallows
1/4 cup + 2 TBS Vegetable Oil
2 cups M&Ms
1 cup slightly Salted Cocktail Peanuts (optional)
1 stick butter
1.) Grease bundt cake pan with 2 TBS vegetable oil and set aside.
2.) Combine popped popcorn, M&Ms and peanuts in a large bowl. Set aside.
3.) In a small saucepan, combine marshmallows, remaining oil and butter and heat over medium until melted and well combined.
4.) Pour marshmallow mixture over popcorn mixture and mix well, ensuring popcorn, candy and peanuts are well coated and evenly distributed.
5.) Pour popcorn mixture into bundt pan and press down firmly.
6.) Cover with Saran and let sit for several hours until firm. Invert and serve on a cake stand. Slice like cake.
Serves 12 slices.