Miss Hilda's Popcorn Cake - - FabulousFoods.com

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Miss Hilda's Popcorn Cake

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By Emeril Lagasse

Posted July 23rd, 2007

This article is reprinted with permission from Emeril's There's a Chef in My Family!: Recipes to Get Everybody Cooking, by Emeril Lagasse, (2004, HarperCollins)

Emeril's There's a Chef in My Family!: Recipes to Get Everybody Cooking

Servings:	8
Author Notes:	Here's something great that my mom, Miss Hilda, used to make for me when I was a kid. It's out of this world and you can change it around to suit your tastes. Instead of plain, you can use peanut M&Ms, or the new dulce de leche flavored ones. You can also add chocolate chips or substitute almonds for the peanuts - let everybody in your family choose their favorite!
Ingredients:	Tools: large tube or Bundt cake pan measuring cups and spoons large mixing bowl medium saucepan wooden spoon aluminum foil oven mitts or pot holders Ingredients: 1/4 cup plus 2 teaspoons vegetable oil 4 quarts (16 cups) plain, unsalted, unbuttered popcorn 2 cups M&Ms candies 1 cup lightly salted cocktail peanuts 1/2 cup (1 stick) butter 1 pound marshmallows (mini or regular)
Instructions:	1. Grease a large tube or Bundt pan with 2 teaspoons of the oil. Set aside. 2. In a large bowl, mix the popped corn with the M&Ms and the peanuts and set aside. 3. In a medium saucepan, melt the butter, the remaining 1/4 cup vegetable oil, and the marshmallows over medium-low heat, stirring occasionally. When melted, use oven mitts or pot holders to remove the saucepan from the heat and pour marshmallows over the popcorn mixture. Stir to combine. 4. Spoon mixture into the prepared cake pan. Using your hands or the back of a spoon, press firmly so that the mixture is compacted. 5. Cover with aluminum foil to keep moist. Let sit for about 3 to 4 hours, or until firm and set. 6. To serve, invert cake pan onto a large plate or platter. Shake gently to release the cake. Serve at room temperature.