Popcorn Candy Cake Recipe
- 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
- 1. 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.
- 2. Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife. Yield: 16-18 servings.
Editor's Note: A two-piece tube pan is not recommended for this recipe.
1 piece: 458 calories, 22g fat (5g saturated fat), 14mg cholesterol, 223mg sodium, 66g carbohydrate (48g sugars, 2g fiber), 4g protein.
Reviews for Popcorn Candy Cake
"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"