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Patriotic Popcorn Cake

 Patriotic Popcorn Cake
"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.
16-18 ServingsPrep/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.
Nutritional 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.