#popcorncake

This delightful popcorn cake is a sweet and crunchy treat that's perfect for parties or movie nights. The combination of caramel, marshmallows, and chocolate makes it irresistible to popcorn lovers of all ages.

Ingredients: 10 cups popped popcorn. 1 cup unsalted butter. 1 cup light brown sugar. 1/2 cup light corn syrup. 1/2 teaspoon salt. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1 cup mini marshmallows. 1 cup chocolate chips.

Instructions: Set oven temperature to 250F 120C. Grease a 9 x 13-inch baking dish or bundt pan. Melt butter in a big saucepan over a medium heat. Add salt, corn syrup, and brown sugar and stir. Bring to a boil while stirring all the time. Boil for four minutes without stirring. Take off the heat and mix in the baking soda and vanilla extract. There will be foaming of the mixture. In a large mixing bowl, pour caramel mixture over popcorn. In order to coat the popcorn evenly, stir. Add chocolate chips and mini marshmallows and stir. Fill prepared pan with mixture, pressing it in. Bake for 45 minutes in a preheated oven, stirring every 15 minutes. Take out of the oven and allow it to cool fully before serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

This caramel marshmallow popcorn cake is a delightful take on classic popcorn treats. It combines the fluffy texture of marshmallows with the sweet and chewy goodness of caramel to create a delicious snack that's ideal for movie nights or parties.

Ingredients: 10 cups popped popcorn. 1 cup mini marshmallows. 1/2 cup butter. 1 cup brown sugar. 1/4 cup corn syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon baking soda.

Instructions: Preheat oven to 250F 120C. Grease a large mixing bowl and a 9x13-inch baking pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, vanilla extract, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and quickly stir in baking soda. The mixture will foam. Pour caramel mixture over popped popcorn in the greased mixing bowl. Stir until popcorn is evenly coated. Spread coated popcorn evenly into the greased baking pan. Bake in preheated oven for 45 minutes, stirring every 15 minutes. Remove from oven and immediately sprinkle mini marshmallows over the top. Return to oven for 2-3 minutes until marshmallows are softened. Remove from oven and let cool completely. Once cooled, cut into squares or break into chunks. Enjoy!

Prep Time: 10 minutes

Cook Time: 50 minutes

A delicious fall treat that's ideal for Halloween parties, Thanksgiving celebrations, and fall get-togethers. The warm tastes of cinnamon, nutmeg, ginger, and cloves are combined with the sweetness of caramel, marshmallows, and dried cranberries in this harvest spice popcorn cake. This dessert is flavorful and festive, appealing to both adults and children.

Ingredients: 10 cups popped popcorn. 1 cup brown sugar. 1/2 cup butter. 1/4 cup corn syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. 1 cup mini marshmallows. 1 cup dried cranberries. 1 cup chopped pecans or walnuts. 1/2 cup candy corn or candy pumpkins optional.

Instructions: Set oven temperature to 250F 120C. Heat a large saucepan over medium heat and mix together brown sugar, butter, corn syrup, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix the mixture until the sugar dissolves and it becomes smooth. Spoon the caramel mixture over the popcorn that has been popped into a large mixing bowl. Once all of the popcorn is coated equally, stir. Add the chopped nuts, mini marshmallows, dried cranberries, and, if using, candy corn or pumpkins. Firmly pack the mixture into a 9 x 13-inch baking dish that has been greased. To ensure even cooking, stir every 15 minutes during the 45-minute bake. Take out of the oven and allow it cool fully before slicing it into squares. Savor your popcorn cake with harvest spices!

Prep Time: 15 minutes

Cook Time: 45 minutes