Popcorn Cake
This airy, nostalgic Popcorn Cake combines crunchy popcorn with gooey marshmallows and colorful candies for a playful dessert that's perfect for parties or movie nights.
Ingredients
Grains
- 8 cups popped popcorn
Sweets & Fats
- 1 cup marshmallows
- 1/2 cup butter
Toppings
- 1 cup colorful candy (e.g., M&Ms or sprinkles)
Flavoring
- 1 tsp vanilla extract
Instructions
Preparation
- In a large bowl, combine the popped popcorn and colorful candies. Use a very large bowl so you can stir without crushing the popcorn.
- In a saucepan, melt the butter over low heat, then add marshmallows and stir until melted and smooth. Keep the heat low to prevent burning and stir constantly until glossy.
- Remove from heat and mix in vanilla extract. Stir quickly so the vanilla distributes evenly through the marshmallow mixture.
- Pour the marshmallow mixture over the popcorn and candies, and quickly stir to combine. Work fast to coat everything before the marshmallow sets.
- Press the mixture into a greased cake pan or mold, and let it cool completely before slicing. Press gently for an even surface, then cool at room temperature until firm.
Notes
Use day-old popped popcorn for the best crunch and fewer unpopped kernels. Store in an airtight container at room temperature for up to 3 days.