My grandmother asked me to make a popcorn cake to share with her friends at the retirement home. At first I didn’t know exactly what she meant, so I checked her recipe books and then searched online to learn the general idea. I adapted the method into a quick, simple version that works well for gatherings.
I worried it might be too hard to chew, like a candy, but after a few hours in the fridge it set to the perfect texture — chewy, sweet, and a little salty. It reminded me of M&M’s mixed with popcorn, and it disappeared fast at our get-together. I’m planning to make it again for our Christmas Eve party.
Kristy Still
Popcorn cake
Ingredients
-
2
Microwavable bags of popped popcorn
Remove any unpopped kernels -
2
Cups
Honey roasted peanuts -
2
Cups
Milk chocolate chips -
1
Bag mini marshmallows -
1/2
Cup
Butter
Melted -
1/3
Cup
Vegetable oil
Instructions
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1. Make sure the popcorn is fully popped and discard any remaining kernels.
-
2. Combine the popcorn, peanuts, and chocolate chips in a large mixing bowl.
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3. Place the marshmallows in a microwave-safe bowl and heat for about 30 seconds. Stir until they become smooth like marshmallow fluff, then add the melted butter and vegetable oil and mix well.
-
4. Pour the marshmallow mixture over the popcorn mixture and fold with a large spoon until everything is evenly coated.
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5. Spray a bundt pan or a similarly shaped mold with nonstick baking spray. Press the popcorn mixture into the pan, spreading it evenly.
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6. Chill in the refrigerator for several hours until firm. The cake usually sets in about 3–4 hours.
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This popcorn cake is an easy, crowd-pleasing treat for holiday parties and casual gatherings. Enjoy!
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