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Emeril Lagasse

Miss Hilda's Popcorn Cake

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Hilda's Holiday Classic

  • Cook Time

    5 min

  • Level

    Easy

  • Yield

    1 cake, 12 to 16 servings

Close

Times:

Prep
5 min
Inactive Prep
3 min
Cook
5 min
Total:
13 min
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Ingredients

  • 2 teaspoons plus 1/4 cup vegetable oil
  • 12 cups popped popcorn (plain, unsalted and unbuttered)
  • 2 cups M & M candies
  • 1 cup lightly salted cocktail peanuts
  • 1 stick unsalted butter
  • 1 pound marshmallows

Directions

Grease a large tube or bundt cake pan with 2 teaspoons of the oil, and set aside.

In a large bowl, mix the popped corn with the M & M candies and the peanuts.

In a small saucepan, melt the butter, remaining 1/4 cup of oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist and let rest until firm, 3 to 4 hours.

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

Miss Hilda's Popcorn Cake
Rated: 4 stars out of 556 Reviews
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