- 1 package (16 ounces) miniature marshmallows
- 3/4 cup canola oil
- 1/2 cup butter, cubed
- 5 quarts popped popcorn
- 1 package (24 ounces) spiced gumdrops
- 1 cup salted peanuts
- In a large saucepan, melt the marshmallows, oil and butter; stir until smooth. In a large bowl, combine the popcorn, gumdrops and peanuts. Stir in marshmallow mixture; toss to coat. Press into a greased 10-in. tube pan. Cover and refrigerate for 5 hours or overnight.
- Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife. Yield: 16-18 servings.
Originally published as Popcorn Candy Cake in Country Woman November/December 1998, p38
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Reviewed Mar. 3, 2010
"I'm so glad to find this recipe again! I had it when my kids were young, and they loved it. I'll make it for grand-ones now. Thanks so much. Lyn"