Miss Hilda's Popcorn Cake

By Kathy Johnson

Ingredients

• 2 tsp plus 1/4 cup vegetable oil
• 12 cups popped popcorn (plain, unsalted, unbuttered)
• 2 cups M & M candies
• 1 cup lightly salted cocktail peanuts
• 1 stick unsalted butter
• 1 pound marshmallows

Details

Servings 12

Preparation

Step 1

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 tir 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.