Patriotic Popcorn Cake Recipes

POPCORN CAKE II

Steps:

• Butter one 10 inch tube or bundt pan.
• Toss the popcorn with the gumdrops and cashews.
• Melt the marshmallows with the butter or margarine. Pour over the popcorn mixture and mix well. Press the mixture into the prepared pan. Butter hands before pressing firmly into pan. Chill and remove from pan.

POPCORN CANDY CAKE

Steps:

• 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.

PATRIOTIC POPCORN CAKE

Steps:

• In a microwave-safe bowl, combine the marshmallows, caramels and butter. Microwave, uncovered, on high for 3 minutes or until melted, stirring occasionally. Place the popcorn in a large bowl; pour caramel mixture over popcorn and mix well., Stir in peanuts and M&M's. Press into a well-greased 10-in. tube pan. Cool until firm. Remove from pan; cut with a serrated knife.

PATRIOTIC POPCORN

Steps:

• Pop 10 cups of popcorn and salt liberally and place in a large bowl.
• Melt 3 tablespoons of butter in a medium sauce pan. Once the butter is melted, add 3 cups of mini marshmallows. Stir until the marshmallows are melted. Turn off the heat as soon as the last marshmallow has melted.
• Pour 3/4 of the marshmallow mixture over the popcorn in the bowl and then gently fold the popcorn with a spoon until most of the kernels are covered in mixture.
• Pour the marshmallow popcorn onto a prepared cookie sheet.
• Drizzle the remaining marshmallow mixture over the popcorn on the cookie sheet.
• Sprinkle the candy and Mini Marshmallows over the popcorn.
• Allow the popcorn to cool. Break apart into pieces and serve.

PATRIOTIC WHITE CHOCOLATE POPCORN

Steps:

• Pop your popcorn kernels in the microwave or in an airpopper.
• Put your white chocolate chips in a medium sized bowl and microwave for 30 second increments until smooth and creamy, stirring every 30 seconds.
• Pour melted white chocolate over popcorn in a large bowl and stir together to coat popcorn.
• Sprinkle in M&Ms.
• Pour popcorn onto a cookie sheet, or counter top lined with parchment paper and allow popcorn to set until chocolate is hardened.

POPCORN RICE KRISPIE BUNDT CAKE

Steps:

• Place the popped popcorn in a large bowl or roasting pan.
• In a saucepan, combine the marshmallows, caramels and butter. Heat on low until melted, stirring occasionally.
• Pour the caramel mixture over the popcorn and mix well.
• Working quickly so that it doesn't harden too fast, stir in peanuts and M&Ms.
• Press into a well-greased 10-inch tube pan. Cool until firm.
• Remove from pan and cut with a serrated knife.

POPCORN CAKE

Steps:

• Remove any un-popped kernels of corn from measured popped corn. Place the popcorn into a very large bowl.
• Make a syrup from the butter, marshmallows and vanilla by heating them together and stirring in a large saucepan. Pour the marshmallow syrup over the popcorn in the bowl. Stir to combine and coat all of the popcorn with the marshmallow mixture. Then stir in the M&M's and peanuts until they are evenly distributed.
• With greased hands (or waxed paper), firmly press the mixture into a well-greased tube or bundt pan. Allow to stand for 10 minutes; then loosen and turn out onto cake plate.
• Carefully cut slices using bread knife.