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Patriotic Popcorn Cake Recipe

Photo by: Taste of Home

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"My mother gave me this recipe, and it has been a bake sale and holiday favorite ever since," relates Teresa Lerret from Vacaville, California. "Kids and adults love the caramel popcorn taste. For faster preparation, use microwave popcorn," she suggests.

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16-18 Servings
Prep/Total Time: 10 min.

Ingredients

1 package (16 ounces) miniature marshmallows
20 caramels
1/4 cup butter, cubed
10 cups popped popcorn
1-1/2 cups salted peanuts
1 cup red, white and blue milk chocolate M&M's

Directions

In a microwave-safe bowl, combine the marshmallows, caramels and butter. Microwave, uncovered, on high for 3 minutes or until melted, stirring occasionally. Place the popcorn in a large bowl; pour caramel mixture over popcorn and mix well.
Stir in peanuts and M&M's. Press into a well-greased 10-in. tube pan. Cool until firm. Remove from pan; cut with a serrated knife. Yield: 16-18 servings.

Editor’s Note: This recipe was tested with Hershey caramels in a 1,100-watt microwave.

Nutrition Facts: 1 serving (1 each) equals 302 calories, 14 g fat (5 g saturated fat), 9 mg cholesterol, 178 mg sodium, 43 g carbohydrate, 2 g fiber, 5 g protein.

Patriotic Popcorn Cake published in Quick Cooking July/August 2004, p51

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