This nostalgic popcorn cake is like a giant popcorn ball to feed a crowd!
This recipe got made as homage to one of the recipes Ian found in his grandmother’s recipe box. For more about Ian and how we are connected, see this post about the Poor Man’s Cake! This recipe is similar to a giant popcorn ball, or Rice Krispie treat made with popcorn. I love all the ingredients individually, so how could I go wrong?! I edited the recipe a little, as I didn’t feel great about neither margarine nor canola oil as a primary ingredient, but I think the spirit of the popcorn cake is still intact!
This would be a fun thing to make with kids if you send around Christmas cookies every year to your neighbors or friends and a great starting way to get them involved in the kitchen.
I’m taking next week off as a break, so Happy Holidays and I will see you in 2019!!
- 2 sticks unsalted butter
- 2 10 oz. bags mini marshmallows
- 1/2 t. vanilla
- 2 1/2 2.69 oz. bags popcorn
- 1/2 C. M&Ms
- Pop popcorn and separate kernels from popped corn.
- Heat butter on the stove on low heat in a large high-wall pot (like a pasta pot) When melted, incorporate the marshmallows and vanilla.
- When completely melted, incorporate the popcorn into the marshmallow mix.
- Spray an angel food cake pan with a non-stock spray.
- Spoon in a first layer of popcorn into the pan. Sprinkle in a small handful of M&Ms.
- Continue to alternate with popcorn and M&Ms until the pan is filled.
- Using a greased hand, press popcorn down until tightly packed, and the total cake is about 3 inches tall.
- Turn out onto a flat surface and rest.
- Slice with a serrated knife.