No Bake Popcorn Cake Recipes

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.

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.

Steps:

• Pop popcorn and remove any unpopped kernals. Set aside. You should have approx 20 cups of popped popcorn.
• Place two or three baking trays or cookie trays on your bench top. You'll spread the hot caramel coated popcorn onto these later.
• Use the largest saucepan/stockpot or boiler that you can find. Add the butter, brown sugar and syrup.
• Over heat, bring to the boil and boil for approx 4-5 minutes. Stir fairly constantly with a wooden spoon. Remove from heat. Add the bicarb soda and the vanilla essence. Stir well.
• Add half of the popcorn and quickly stir to coat in the hot caramel mix. Add remaining popcorn and nuts(if you have chosen to add them as an optional extra). Stir thoroughly to cover the popcorn evenly. Work quickly.
• Spread the popcorn over your baking dishes or cookie trays. Break up clumps of popcorn with your wooden spoon.
• After about a minute the popcorn should be cool enough to handle carefully. Break up the popcorn to smaller sized pieces.
• As a variation you can roll popcorn into balls the size of a scoop of ice-cream and push them into ice-cream cones. Great for childrens parties. (The flat based cones work best for this- much easier to place on your bench to cool).
• Cool and store in an airtight container. Will keep for about a week (if it lasts that long without being gobbled up!).
• UPDATE: I made these on a wet and very humid day and the popcorn was 'sticky'. I haven't had this problem before and have made this popcorn recipe a dozen times. Placed in a baking dish and heated at 120°C for about 20 minutes. Stirring every 5 minutes or so. Really took away the stickiness and made the popcorn crunchy.