High Heels & Grills: Popcorn Cake

Thursday, October 18, 2012

Popcorn Cake

For weeks now, I've been hearing all kinds of awesome things about my co-worker's infamous Popcorn Cake. Lucky for me, she was kind enough to bring some in to share with us last week! One bite and I was instantly hooked. Seriously though. I was searching for reasons to go to the end of the counter, so I could sneak a piece. It's got that salty-sweet flavor that definitely keeps you coming back for more!

This recipe can actually be made in a variety of ways. You can add nuts like it says or you can leave them out completely. You could use candy corn in it, or another kind of candy depending on the holiday. No matter what you do, it's sure to be a hit! Note: This recipe is very addicting, so beware!

  • 2 (4.5 oz) bags of Chester's butter flavored puffcorn {I found it at Wal-Mart and I know it's sold at Target as well.}
  • 1 package candy corn {Package size depends on how much or little candy you want. I bought 3 - 11 oz. bags of different flavors and grabbed a handful two out of each bag to make up my one package. You can do it however you like!}
  • 2 cups nuts of your choice {I used macadamias. Mmm-mm good.}
  • 1 package mini marshmallows
  • 1/4 cup (1/2 stick) salted butter

  1. In a large bowl {or two large bowls}, mix the puffcorn, candy corn, and nuts evenly; set aside.
  2. In a medium saucepan, melt marshmallows and butter until no longer lumpy. {Be sure not to overheat it though, or your resulting cake will be hard.}
  3. Pour the marshmallow mixture evenly over the puffcorn mixture and mix quickly. {It will be a sticky mess, but have no fear my friends! Keep pushing on.}
  4. Let sit for ten minutes.

This can easily be formed into balls as well, to give away for a cute Halloween gift. Enjoy!


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