October 14: National M&M Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Miss Hilda's Popcorn Cake
Categories: Five, Nuts, Candy, Desserts
Yield: 9 servings

1 c Lightly salted cocktail
- peanuts
1 lb Mini-marshmallows
2 c M&M candies
1/4 lb Unsalted butter
16 c Popped popcorn; plain,
- unsalted, unbuttered
2 ts + 1/4 c vegetable oil

Grease a large tube or Bundt cake pan with 2 teaspoons
of the oil. Set aside.

In a large bowl, mix the popped corn with the M&Ms and
the peanuts and set aside.

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 saucepan from heat and pour
marshmallows over the popcorn mixture. Stir to combine.

Spoon mixture into the prepared cake pan. Using your
hands or the back of a spoon, press firmly so that the
mixture is compacted.

Cover with aluminum foil to keep moist. Let sit for
about 3 to 4 hours, or until firm and set.

To serve, invert the cake pan onto a large plate or
platter. Shake gently to release the cake.

Serve at room temperature.

RECIPE FROM: http://www.foodpair.com

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