Ingredients:
1/4 cup vegetable oil
16 cups unbuttered popped popcorn
2 cups M&M's
1 cup lightly salted peanuts
1/2 cup (1 stick) butter
2 10 oz. bags of marshmallows (mini or regular)
Grease an angel food cake pan or Bundt cake pan with oil or nonstick spray. Set aside.
In a large bowl, mix the popped corn, M&M's and peanuts.
In a saucepan, melt butter and vegetable oil over medium low heat. Add marshmallows and stir continually until marshmallows are melted. Pour over popcorn mixture.
Stir to combine.
Spoon mixture into the prepared cake pan. Using your hands or the back of a spoon, press firmly so that the mixture is compacted.
Cover with foil to keep moist. Let it sit for 3-4 hours or until firm.
To serve, invert cake pan onto a large plate or platter. You may need to go around the outside of the cake with a butter knife to help it release from the pan. Serve at room temperature.
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| No, this is not the cake I made. I forgot to take a picture before we devoured it. |
I made this recipe in an angel food cake pan but next time I might try spooning the mixture into muffin tins for individual servings. This recipe also makes quite a bit. I would also consider cutting the recipe in half depending on what it is for. Enjoy!
That looks and sounds awesome! Yum.
ReplyDelete:-), we used to make these when I was a kid-we used dots instead of M&Ms, or gum drops in green and red for Christmas. May have to make this for my 2!
ReplyDeleteThere best be some left for me tonight!
ReplyDelete