Popcorn Candy Cake

By carol gorman

Ingredients

• P15 min. + chillingIngredients
• 1 package (16 ounces) miniature marshmallows
• 3/4 cup canola oil
• 1/2 cup butter, cubed
• 5 quarts popped popcorn
• 1 package (24 ounces) spiced gumdrops
• 1 cup salted peanuts

Preparation

Step 1

Directions
In a large saucepan, melt the marshmallows, oil and butter; stir until smooth. In a large bowl, combine the popcorn, gumdrops and peanuts. Stir in marshmallow mixture; toss to coat. Press into a greased 10-in. tube pan. Cover and refrigerate for 5 hours or overnight.
Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife. Yield: 16-18 servings.

Editor's Note: A two-piece tube pan is not recommended for this recipe.