Popcorn cake has been a part of our lives forever. This one in the picture was made for a boy’s baby shower. It’s all about the M & M’s. I’ve made them for birthdays, Christmas, St. Patrick’s Day and of course 4th of July. I’ve discovered Peanut Butter M & M’s work great, too.
But, as usual, I digress. I’ve had requests to make Popcorn Cakes for weddings. They looked really cool and it was so different and unexpected. And now you can order M & M’s in any color you desire; is this a great country or what? So, what’s stopping you from having a celebration featuring a fabulous popcorn cake?
¼ cup butter
¼ cup oil
10 ½ ounces marshmallows (approximately 39 large)
Grease an angel food cake pan.
In a very large bowl combine:
9 cups of popped corn (1/2 cup in an air popper)
1 cup peanut M & M’s
1 cup peanuts
1 cup spice gum drops if you are so inclined
Pour the melted marshmallow mixture over popped corn mixture and stir quickly to combine. Press firmly (yes, I do mean firmly) into the prepared angel food cake pan.
Allow to cool for at least an hour and then remove from pan.
* From the Recipe Box:
This is an incredible family favorite. I’ve made them for birthdays, baby showers and weddings. I like them gooey so I up the marshmallows to 16 ounces and increase the butter and oil a bit. Don’t skimp on the marshmallows and buy store brands. I never use the gum drops. I’m a bit of a purist though; I always pop my corn, I don’t use Microwave. I’m sure it would turn out fine, but should we chance it? I use a serrated bread knife to cut slices.
and remember: I don’t want to seem like I think I’m always right, but I am and that’s why it comes across that way. Big kiss, Lynn