I am the proud mother of a Boy Scout and Cub Scout. That means every fall we hit the pavement peddling popcorn to our neighbors and friends. I buy my fair share of the kernels from the Pack and Troop. Simply put- that leaves us with a surplus of popcorn.
AND this year we grew our own.
What to do? What to do?
I remember reading about a family that survived the Great Depression by eating only popcorn one winter. I am not about to embark that route, but I will admit buttery popcorn on a blustery night is a wonderful treat. Sometimes, it's nice to liven things up and try something new.
I do know a few fun ways to dress up plain old popcorn.
One of our favorites is this popcorn cake. It's really an easy and fancy way to serve marshmallow popcorn balls. The cake is great for large crowds and fall parties, because you only need to slice and serve. You don't burn your fingers forming ball after ball!
You can get creative with your additions. I typically incorporate peanuts, candy corn, and m&m's. I have added craisins, pecans, raisins, almonds, and other dried fruits. I usually serve the younger crowd and haven't heard any rumblings from them yet. Although, it's hard to complain when your chewing marshmallowy popcorn...
Here is what you will need to make a popcorn cake:
- greased tube, angel food, or loaf pan
- 8-10 cups of popped popcorn with the old maids sorted out
- 5 cups of marshmallows
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 cup of each additional ingredient, we used candy corn, m&m's, and peanuts
- Prepare your pan by greasing it generously.
- Pop your popcorn and remove all the old maids. It's no fun to bite on a hard kernel. The children are great at sorting through the popcorn and digging for the offensive nibbles.
- In a microwave safe bowl, mix your marshmallows, butter, and vanilla. Cook on high for about 2 minutes and the marshmallows have risen and are soft enough to stir.
- Add your popcorn and gently mix.
- After all the popcorn is coated, add your additional ingredients and stir until they are coated.
- Pour into your greased pan. With buttered hands, gently compact the cake.
- Let "cure" for a few hours and turn over onto your serving platter.
- To serve, slice the cake into pieces using a bread knife and sawing motions.