A recipe for you...Popcorn 'Cake' Treat Square Candied Thingies...

I don’t know about you guys, but I generally try to keep “real” popcorn in the house. There’s something much more satisfying, and reminiscent of childhood, about fresh popped corn. Sure, microwave popcorn is convenient and smells sinfully delicious as the aroma permeates the air, but let’s face it, it just isn’t the same.

I think that popping your own corn is most likely a thing lost in the past, having given way to the laziness and synthetic butter “flavor” that is microwave popcorn. For me, I never wanted my children to miss that joy and expectation that comes from standing over the stove and waiting for the popcorn to fill the pot until the lid began to rise and the fluffy white kernels spilled over onto the stove.

So, I’m hoping with this recipe that you know how to make “real popcorn”. It just won’t come out quite the same with the microwave stuff. If you don’t know how, you will need to buy the plain microwave corn – unsalted, un-“buttered” and it will take you approximately 2-3 bags of it.

Popcorn “Cake”

1 batch of fresh popped corn (not that microwave crap…the real deal popcorn!)

1 stick butter

1 bag of marshmallows 

Various odd and end ingredients (your choice)

I use the largest pot in my cookware set, the Dutch oven, soup pot, whatever you want to call it, and make a full pot of corn. After popping the corn, remove it to a separate bowl, making sure to discard the last little bit in the bottom of the pot. This is so you don’t have too many un-popped kernels in your treats. Place the pot back on the burner and reduce the heat to med-low.

Drop in your stick of butter and after it melts halfway, add your marshmallows. Stir constantly until the marshmallows have completely melted and then remove from the heat. Dump in your popped corn and mix well with a sturdy spoon.

This is where the fun part comes in. You get to add “various odd and end ingredients”. Experiment. Try any combination of M&M’s, nuts, chocolate chips, crushed pretzels, gum drops…the possibilities are endless and as unique to you as your wonderful treat will be when you’re finished.

Press the mixture firmly into a 13x9 buttered casserole, making sure to distribute evenly and fill the corners well. Let cool about 15 minutes and then cut into squares. Keep in a sealed container (if you have any left).

When I made this the other day, I added slivered almonds and candied walnuts. Then, I sprinkled chocolate chips in the bottom of my casserole before pressing in the popcorn mixture. They were gone in 24 hours…