One of our favorite autumn treats is popcorn cake. My first experience with the sweet, sticky confection was when I was in college. Mom mailed one for my birthday and I thought it was delicious. (Of course anything not dorm food was delicious, back then.)
It’s easy to make, is best prepared with a little help, and meant to be sticky and messy and utterly wonderful.
Popcorn Cake
24 cups of popped popcorn*
1 cup of spiced gum drops
1 1/2 cups of peanuts
1 large bag of mini marshmallows
1/2 cup oil
1/2 cup butter
Mix oil, butter and marshmallows in a large bowl. Microwave at 20-30 second increments, stirring between each set until marshmallows and melted and oil and butter are mixed in nicely. (It will still look a little oily). Mix in popped popcorn, peanuts and gum drops. Press into greased bundt or angel food cake pan. Leave standing at room temperature for an hour or so until cake is set then slice and serve. You could also press into balls and wrap individually.
* For a fun variation, use colored popcorn kernels.
She Who Likes Easy Treats, Even If They Are Messy
