This is a fun thing to do with kids and can be adapted for different seasons. I usually do it in the fall around Halloween when candy corn is available and fall colored M&Ms. At Christmas, there are red and green M&Ms and other candies that could be used. I usually use dry roasted peanuts, but other nuts would be good too!
Prepare a Bundt pan by greasing it well with butter or shortening.
Melt one stick of butter in a saucepan and add a 10 ounce bag of marshmallows. The small ones melt faster, so I always go with them. Stir over heat until smooth, about one minute.
Use two gallons of popped popcorn. I use microwave corn in whatever flavor happens to be in the pantry. It takes between 3 and 4 bags to make two gallons of popped corn.
Pour the butter and marshmallow mixture slowly over the popcorn and toss it so it all gets some coating Add M&Ms, nuts, candy corn and toss till blended.
Press it down into the greased Bundt pan. If it begins to stick to your hands, rub them with some butter and continue pressing down. Hard!
Immediately, turn it out into a plate big enough to hold it. I decorated the top today with Reese’s peanut butter pumpkins. I have used Branch’s candy pumpkins. Sometimes I just leave it plain.
This “cake” can’t really be cut well, but it’s quite fun to pull off a piece for munching. Try making it with children, they love it!
This one is a gift so I put toothpicks in to hold the Reese’s pumpkins in place and to keep the foil from squashing it.
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