VERIFIED BY Taste of Home Test Kitchen
- 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
Reviews forPopcorn Candy Cake
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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"