14-16 cups popped popcorn (old maids removed)
2 cups Sweet: M &M’s, Reese’s pieces, candy corn, gum drops, mini chips (chocolate, vanilla, cherry, butterscotch), or sugared cereal
1½ cups Savory: broken pretzel sticks, salted peanuts, cashews, mixed nuts
16 oz. mini marshmallows
½ cup butter
Spray a Bundt or tube pan with non-stick cooking spray.
Mix popcorn and your choices of each sweet and savory.
Melt butter, add mini marshmallows and stir until melted and smooth. Pour over popcorn mixture and stir until combined and coated.
Press into prepared pan. Cover with foil and let cool for at least one hour.
Remove from pan to a cake plate, cut and serve.
*Popcorn can be used plain or buttered and salted.
*To make Caramel popcorn cake, reduce to 8 oz. marshmallow melted with two cups of caramels
- West Bend Admin