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Miss Hilda's Popcorn Cake (from Emeril) Recipe

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This recipe for Miss Hilda's Popcorn Cake (from Emeril), by , is from The Bezy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becca Bezy

Category:
Category:

Ingredients:  
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:
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.

Number Of Servings:
Number Of Servings:
12 - 16 servings
Preparation Time:
Preparation Time:
5 minutes cooking, 4 hours

 

 

 

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