Popcorn cake
March 28, 2014 • Category: Candy
It is amazing how homesickness manifests itself by reaching out for certain foods; both my daughter and I have our popcorn cravings and she also managed to single out the best Lebanese brand for peanut butter. She was doubtful first when I told her of my idea; after all, popcorn is supposed to be a salty snack. I pointed out that the French eat it sweetened. In any case, this experiment was easy and the taste was approved. It is a handy snack to take to college or work (just make it when it is not too hot or humid outside!) There are 2 ways to make this: One is like rice crispies bars, by melting marshmallows and some butter; the super-easy way is to use jarred butterscotch topping, briefly heated, to glue all these popcorns together and shape into a cake. The more elaborate way is to make a caramel with melted powdered sugar and cream. Leave me a message is you’d like a recipe.
INGREDIENTS: 8 servings
- 1 bag of microwave popcorn (lightly salted), about 6 cups of popcorn
- 1 bag of marshmallows (40 large)
- 1/4 cup unsalted butter
- 1/3 cup toasted nuts, optional (or other dried fruits, like cranberries or pistachios)
1. Spray the cake pan with oil. Set aside. Cook the popcorn and transfer to a large bowl. In a large saucepan over medium-low heat, place the butter and melt; add the marshmallows and stir briefly from time to time until they melt, combining them with the melted butter. Immediately pour onto the popcorn and fold quickly with a spoon to coat as many popcorns as possible with the sauce. Transfer to the cake pan and using a piece of plastic (otherwise the texture is too sticky), press on the popcorn cake to make it adhere to the pan and to give it shape. 2. Place in the fridge for about one hour (or longer); to unmold onto a platter, dislodge using a spatula and flip it over and tap on it. It should come out easily. NOTE: I have made this cake with melted butterscotch topping; melt in the microwave about 1 cup of topping for about 20 seconds.
NOTE: The image on top is for the cake made with butterscotch topping; the one below is made with marshmallow cream.
Comments
12 Comments • Comments Feed
maritachicita @ mydi says:
Lol… I never have heard about this combination before but now it seems logical. The thought of my two favourite food marshmallows and popcorn combined makes my mouth water.
On March 28, 2014 at 11:15 am
Rosa says:
Oh that’s great! A wonderfully regressive treat.
Cheers,
Rosa
On March 28, 2014 at 11:24 am
Sue says:
This is fabulous! My mom used to make popcorn balls that were somewhat similar, but this takes popcorn to a whole new level!
On March 28, 2014 at 12:45 pm
Coco in the Kitchen says:
Oh, Joumana. You managed to turn rice krispie treats into something so pretty
and so much better with the fruits & nuts!
I think I might have just enough time to whip one up before going to my sister’s for a family get-together.
Wish me luck! xo
On March 28, 2014 at 1:22 pm
Sarah G says:
This is brilliant!
On March 28, 2014 at 3:34 pm
Jack says:
Could you post (or email me) the sugar + cream version? My partner has to be careful about his fructose consumption, and table sugar is a lot safer for him than those other alternatives for this recipe.
On March 28, 2014 at 5:34 pm
Joumana says:
@Jack: here is one version; you need white sugar, 1/2 a lemon, butter and whipping cream
use a small saucepan with high sides (if possible in stainless steel); place the sugar and 1/3 of its weight in water and add a few drops of fresh lemon juice; don’t stir and let the sugar and water mixture cook for a few minutes. Meanwhile, brush the inner sides of the pan with the wet brush to prevent the sugar from clumping. When the sugar mixture turns a chestnut-brown, add the butter stirring then the cream (doing it slowly and carefully to prevent burning, it will spatter and bubble). Reduce the heat and simmer, while stirring, for a few minutes until the sauce thickens. Remove from the heat and let it thicken some more.
For the ingredients, use 1 1/2 cup of sugar, 1/3 cup of water, 1/4 cup of butter (can use salted if you like), 1 teaspoon lemon juice, and finally 1 to 1 1/4 cup cream. There are many recipes on the internet for caramel and I would research them as well.
On March 29, 2014 at 1:36 am
Belinda @zomppa says:
You cannot beat Rice Krispies and marshmallows!
On March 28, 2014 at 8:04 pm
Susan says:
I have my mother’s recipe for caramel corn that I think would work pressed in a cake pan too. Love the idea 🙂
On March 29, 2014 at 2:28 pm
Kathy says:
Your popcorn cake sounds like a treat my grandchildren would love! They will be visiting me soon…I’ll have to give this a try!
On March 30, 2014 at 2:16 pm
Jamie says:
Well…. I have to admit I would love the butterscotchy-caramelly one. Yes, the French eat sweet popcorn but I never eat it. Caramel popcorn is another story entirely and I love it. This looks fun…
On April 2, 2014 at 6:56 am
Oui, Chef says:
WOW….I know a few kids who would kill for a bite of this treat! So clever….
On April 8, 2014 at 1:17 pm