- 1 package (16 ounces) miniature marshmallows
- 3/4 cup vegetable oil
- 1/2 cup butter or margarine
- 5 quarts popped popcorn
- 1 package (24 ounces) spiced gumdrops
- 1 cup salted peanuts
- In a large saucepan, melt marshmallows, oil and butter until smooth. In a large bowl, combine popcorn, gumdrops and peanuts. Add marshmallow mixture and mix well. 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.
Reviews forPopcorn 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"