Patriotic Popcorn Cake Recipe

5 4 3
Patriotic Popcorn Cake Recipe
Patriotic Popcorn Cake Recipe photo by Taste of Home
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Patriotic Popcorn Cake Recipe

Read Reviews
5 4 3
Publisher Photo
"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.
MAKES:
16-18 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
16-18 servings
TOTAL TIME:
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.
Originally published as Patriotic Popcorn Cake in Quick Cooking July/August 2004 , p51

Nutritional Facts

1 each: 302 calories, 14g fat (5g saturated fat), 9mg cholesterol, 178mg sodium, 43g carbohydrate (29g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Patriotic Popcorn Cake in Quick Cooking July/August 2004 , p51

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Reviews forPatriotic Popcorn Cake

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dalajohnson User ID: 824065 135709
Reviewed Aug. 8, 2013

"this is yummy I took out the m and m and added gum drops."

MY REVIEW
kimcools User ID: 6326636 104873
Reviewed Apr. 6, 2012

"I have made this twice. I popped my own corn the first time, but used bagged popcorn this time and it worked so well!

I also use the Kraft caramels that come in little balls instead of the cubes and they really melt well! I think one cup of the little caramel balls equals the 20 large cubes. I also always get worried that the carmel sauce won't be enough to cover the popcorn, but it turns out to be perfect! I loove this recipe!"

MY REVIEW
carolscience User ID: 1443904 135707
Reviewed Jul. 3, 2010

"I have to make this every fourth! easy to make, easier to eat"

MY REVIEW
spdrwbbb User ID: 4121708 135704
Reviewed Jul. 3, 2009

"I thought sustituting macadamias instead of peanuts, and forming individual popcorn balls instead of the cake, thus eliminating the cutting."

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