What is often judged as the best popcorn cake recipe?
Ingredients 2 teaspoons plus 1/4 cup vegetable oil 12 cups popped popcorn (plain, unsalted and unbuttered) 2 cups M & M candies 1 cup lightly salted cocktail peanuts 1 stick unsalted butter 1 pound marshmallows Directions Grease a large tube or bundt cake pan with 2 teaspoons of the oil, and set aside. In a large bowl, mix the popped corn with the M & M candies and the peanuts. In a small saucepan, melt the butter, remaining 1/4 cup of oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist and let rest until firm, 3 to 4 hours. To serve, invert the cake pan onto a large cake plate or platter. Shake gently to release. Serve at room temperature. Next Recipe More recipes? Try these recommendations: http:/
Ingredients * 2 teaspoons plus 1/4 cup vegetable oil * 12 cups popped popcorn (plain, unsalted and unbuttered) * 2 cups M & M candies * 1 cup lightly salted cocktail peanuts * 1 stick unsalted butter * 1 pound marshmallows Directions Grease a large tube or bundt cake pan with 2 teaspoons of the oil, and set aside. In a large bowl, mix the popped corn with the M & M candies and the peanuts. In a small saucepan, melt the butter, remaining 1/4 cup of oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist and let rest until firm, 3 to 4 hours. To serve, invert the cake pan onto a large cake plate or platter. Shake gently to release. Serve at room temperature. Sources: http://www.foodnetwork.com/recipes/eme
Ingredients 2 teaspoons plus 1/4 cup vegetable oil 12 cups popped popcorn (plain, unsalted and unbuttered) 2 cups M & M candies 1 cup lightly salted cocktail peanuts 1 stick unsalted butter 1 pound marshmallows Directions Grease a large tube or bundt cake pan with 2 teaspoons of the oil, and set aside. In a large bowl, mix the popped corn with the M & M candies and the peanuts. In a small saucepan, melt the butter, remaining 1/4 cup of oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist and let rest until firm, 3 to 4 hours. To serve, invert the cake pan onto a large cake plate or platter. Shake gently to release. Serve at room temperature. Next Recipe More recipes? Try these recommendations: http:/
