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Patriotic Popcorn Cake
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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
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.
Editor's Note: This recipe was tested with Hershey caramels in a 1,100-watt
microwave.
Yield: 16-18 servings.
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |