THEME: SWEET AND SALTY
Popcorn Cake Recipe
- 16 cups popped popcorn
- 1 (16-oz.) bag plain candy-coated chocolate candies
- 1 cup salted peanuts
- 1 (16-oz.) package miniature marshmallows
- ½ cup oil
- ½ cup butter
Combine popcorn, chocolate candies and peanuts in a bowl; set aside. Melt marshmallows, oil and butter. Stir until smooth. Pour marshmallow mixture over popcorn mixture; mix well. Press into greased 9-by-13-inch pan. Cut as desired.
Benita Bahler, Wolcott, Ind.
This is a great snack for holidays, as you can mix in candy-coated chocolate candies to match each holiday.
Editor’s note: We halved the recipe and made the cake in a bundt pan.