Popcorn Candy Cake Food

CANDY POPCORN CAKE

Steps:

• Melt the butter and marshmallows in heavy pan over low heat. Stir often.
• Put popcorn in a large bowl and pour marshmallow mix over top. Stir well to mix. Add the candy and nuts, and mix together. Pack into a greased 12-cup bundt pan. Let set till cooled. Turn out onto a plate to serve. Cut in wedges.

POPCORN CAKE

Steps:

• Butter a bundt pan.
• Melt butter, oil and marshmallows in a large saucepan.
• Pour popcorn into a large bowl.
• Large roasting pan works for me.
• Add nuts and candies.
• Pour melted marshmallow mixture over corn, nuts and candies.
• Mix well, working quickly.
• Press mixture firmly into pan.
• Turn cake out immediately onto a large plate.
• Let “set” overnight for easy cutting.
• You may also use a 13 x 9 x 2 inch buttered pan and leave in pan for cutting.
• For Halloween make balls.

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.

POPCORN CANDY CAKE

Steps:

• Grease a large bundt cake pan with 2 tsp oil and set to the side.
• In a large bowl mix the popcorn with the m+m's.
• In a small sauce pan melt the butter.
• Add the oil and marshmallows over a medium low heat, stirring occasionally.
• When oil marshmallow mix is melted; pour over the popcorn and candy mix and stir to combine.
• Pour into cake pan, pressing down to fit cover with foil to keep moist.
• Let rest until firm for 3 to 4 hours.
• Shake to loosen the cake and invert it into a large cake plate.
• Sserve at room temperature.

CANDY CORN POPCORN BALLS

Steps:

• Melt the candy corn in the heavy cream in a small saucepan, stirring as needed, over medium-low heat. Put the popped popcorn in a large bowl. Pour the melted candy corn mixture over the popcorn and stir to coat.
• Spray your hands with nonstick cooking spray and roll the popcorn into baseball-sized balls, pressing the popcorn together firmly so it sticks and stays together. Allow the popcorn balls to chill on a parchment-lined baking sheet in the refrigerator for about 5 minutes to firm up. Enjoy!

POPCORN CAKE

Steps:

• Make popcorn according to the instructions on the bag.
• In a medium saucepan over medium heat, melt the butter. Add the marshmallows stirring with a wooden spoon until melted. Add the popcorn mixing rapidly from bottom to top until well coated. Add the candy coated chocolate, mixing well to distribute evenly.
• Butter a 9 by 9-inch baking dish with butter and line with plastic wrap. Pour the popcorn mixture into the prepared pan. Press down with the back of spoon and let it cool. Cut in 4 squares and serve.

POPCORN CAKE

Steps:

• Prepare the cake mix as the label directs for a 9-by-13-inch cake; bake and cool. Cut in half crosswise. Spread frosting on one half, then top with the second half. Cover the layer cake with frosting.
• Dust a flat surface with cornstarch. Using a rolling pin, roll out the white fondant to at least 16 by 18 inches large (about 1/8 inch thick).
• Drape the white fondant over the cake, covering the cake but leaving one short end exposed with a slight overhang, as shown. Smooth the fondant, then cut away any excess, except for the overhang.
• Roll out the red fondant on a cornstarch-dusted surface to /16 inch thick. Cut into about 15 strips that are 14 by 1/2 inch each.
• One at a time, spread some water on the back of each red fondant strip with your finger and attach to the cake, as shown, trimming the strips as needed. (Do not use too much water, or the red dye will bleed.)
• Press some of the caramel corn onto the uncovered side of the cake. Continue adding caramel corn until it looks like the bag is overflowing, using more frosting to stick the pieces together.

POPCORN CAKE I

Steps:

• Mix popcorn, M&Ms, and peanuts in large bowl.
• Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.
• Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.
• To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.

CANDY POPCORN

Steps:

• Heat oil in a large pan over a medium to high heat. Add the popping corn and cover. Shake the pan occasionally, until the popping stops. Or, the other option is to use the microwave or a popcorn maker.
• Transfer the popped corn to a large bowl, removing any unpopped corn kernels. If you have a seriously large metallic bowl you can later pour in the candy over the top of the popcorn -The bowl must be big enough to be able to toss the popcorn without it spilling over.
• Using a heavy based pan, combine the sugar, water and food colouring. Stir over heat, without boiling, until the sugar has dissolved . Use the largest saucepan/boiler that you can find.
• Please stand-by the stove whilst the candy is boiling, you will need to stir the mixture frequently. Bring to the boil. Boil uncovered for about 12 to 15 minutes. The temperature should be 150°C using a candy thermometer. If you do not have a thermometer drop a teaspoon of the candy mixture into a glass of water- the mixture should crack.
• Remove the candy mixture from the heat. Add the popcorn and stir quickly (and I do mean quickly!) to coat the popcorn with the candy.
• Spread the popcorn on foil lined trays to cool. Separate the popcorn as it is cooling with a wooden spoon or hands (be careful it is not too hot though!).
• Store in an airtight container for 3 - 4 days. The candied popcorn is best eaten after the candy has fully set and dried.

M & M POPCORN CAKE

Steps:

• Butter a 9x9 inch square baking dish. Line with plastic wrap, allowing it to overlap on the ends. (The butter will keep the cake from sticking to the sides, and the plastic wrap will make the cake easy to lift out of the pan.).
• Melt butter in a saucepan.
• Add marshmallows and melt over low heat, stirring occasionally with a wooden spoon.
• Remove from heat. Stir in popcorn very quickly and mix well.
• Fold in M&Ms using a spatula, again working quickly to prevent the candy from melting.
• Pour into pan, pressing the mixture firmly into the pan with the back of a wooden spoon.
• Cool completely.
• Lift plastic wrap out of the pan and invert onto a plate. Peel the plastic wrap off the cake.
• Cut cake into desired number of pieces.

POPCORN GUMDROP CAKE

Steps:

• In a large saucepan, melt marshmallows, oil and butter until smooth.
• In a large bowl, combine popcorn, gumdrops and peanuts.
• Add marshmallow mixture and mix well.
• Press into a greased 10 inches tube pan. (A one-piece tube pan is recommended).
• 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 serrate knife.

CANDIED POPCORN SNACK

Steps:

• Place popcorn in a large roasting pan. In a large saucepan, combine remaining ingredients; cook and stir over low heat just until mixture comes to a boil. Pour over popcorn and toss to coat. Cool. Store in an airtight container.

NO-BAKE POPCORN CAKE

Steps:

• Melt butter and marshmallows in a large heavy pan over low heat. Stir often.
• Put popcorn into large container. Pour marshmallow mixture over top. Stir to mix well. Add peanuts and candy. Mix together.
• Pack mixture into greased 10 inch tube pan or 12 cup bundt pan. Let cake set until cool, and turn out onto plate to serve. Cut into wedges for all different size kids.