Here's something great that my mom, Miss Hilda, used to make for the holidays when I was a kid. It's very versatile and you can change it around to suit your tastes. Instead of plain M&Ms, use the new dulce de leche flavored ones or peanut ones, add chocolate chips, substitute almonds for the peanuts. You get the idea — make this your recipe! Be sure, though, to use plain unbuttered, unsalted popcorn.
Recipe courtesy of Emeril Lagasse
Print
Total:
13 min
Prep:
5 min
Inactive:
3 min
Cook:
5 min
Yield:
1 cake, 12 to 16 servings
Level:
Easy

Ingredients

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

Directions

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 stir 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.

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