#header-inner {background-position: center !important; width: 100% !important;}

Friday, December 21, 2012

Popcorn Cake

Pin It
I kinda, really, sorta love popcorn. My love affair started as a child, when my grandpa would take us to the movies and always buy us popcorn. We weren't allowed to eat it until after the movie credits began. I remember us impatiently waiting for the previews to conclude so we could dig into our treat. 

The love affair continued in middle school, when a friend and I would make microwave popcorn and then melt butter and pour it on top of the already buttered pieces. Things only got unhealthier. I have vivid memories of adding brown sugar to that mix a few different times. I've nixed the microwave popcorn and melted butter but still love the stuff. I pop it on the stovetop and add lots of sea salt or sometimes a sprinkle of sugar plus salt for kettle corn. On special occasions I prefer Bacon Bourbon Caramel Popcorn
This cake takes popcorn love to a new love. It reminds me of a giant rice krispie treat, with popcorn instead of cereal. You can add whatever mix-ins you like--coconut & caramel, graham crackers & chocolate chunks--but I stuck to M&Ms, peanuts, and pretzels this first time. The cake doesn't take more than 15 minutes to make which is good because you'll want to eat it the day you make it. It keeps okay store in an airtight container, but it tastes freshest if you eat it right away.

Feed your popcorn addiction with this cake!

One Year Ago: Peanut Butter Sandwich Cookies with Hot Chocolate Buttercream
Two Year Ago: Mint Oreo Truffles
Three Years Ago: Smores Bark

Popcorn Cake
as seen on Cookies and Cups
-8 cups popped popcorn (or 2 bags of microwave popcorn)-remove the unpopped kernels
-1 1/2 cups M&Ms
-1 cup peanuts
-1 1/2 cups broken pretzel sticks
-8 cups (16 oz) mini marshmallows
-1/2 cup butter

1. Spray a bundt pan with cooking spray. 
2. In a large bowl combine the popcorn, M&Ms, peanuts, and pretzel sticks.
3. In a large saucepan, melt butter over low heat. Once melted, add marshmallows and stir until melted and smooth. 
4. Remove from heat and allow to cool for 2-3 minutes. Pour marshmallow mixture over the popcorn mixture and stir to combine well. Press into prepared pan. Cover with foil and allow to set for at least an hour.
5. Remove cake from pan carefully and cut.
*Cake can be covered tightly and stored for one day, but is best the day its made.