Best No Bake Popcorn Cake Recipes

NO-BAKE POPCORN CAKE

No-Bake Popcorn Cake image

This cake is very colorful, and must be eaten in the same day it is made. Good for kids.

Provided by Carol

Categories Desserts Cakes Bundt Cake Recipes

Time 35m

Yield 14

Number Of Ingredients 6

Ingredients

1 cup butter
32 marshmallows
16 cups popped popcorn
1 cup small gumdrops (no black ones)
1 cup chocolate covered peanuts
1 cup candy-coated chocolate pieces

Steps:

Melt butter and marshmallows in a large heavy pan over low heat. Stir often.
Put popcorn into large container. Pour marshmallow mixture over top. Stir to mix well. Add peanuts and candy. Mix together.
Pack mixture into greased 10 inch tube pan or 12 cup bundt pan. Let cake set until cool, and turn out onto plate to serve. Cut into wedges for all different size kids.

Nutrition Facts : Calories 410 calories, Carbohydrate 49.3 g, Cholesterol 37.9 mg, Fat 23.4 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 12.5 g, Sodium 236.8 mg, Sugar 34.4 g

POPCORN CAKE I

Popcorn Cake I image

Fun 'cake' for kids! Adults love it too! Use different color M&Ms for various holidays (i.e., red and green for Christmas, pastels for Easter, etc.).

Provided by Johnna

Categories Desserts Cakes Holiday Cake Recipes

Yield 16

Number Of Ingredients 6

Ingredients

4 quarts popped popcorn
1 pound candy-coated chocolate pieces
1 cup peanuts
⅓ cup vegetable oil
½ cup butter
1 pound marshmallows

Steps:

Mix popcorn, M&Ms, and peanuts in large bowl.
Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.
Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.
To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 50.2 g, Cholesterol 19.2 mg, Fat 25.7 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 9.3 g, Sodium 197.1 mg, Sugar 34.8 g

CARAMEL POPCORN - NO BAKE - YUMMO!

Caramel Popcorn - No Bake - Yummo! image

This makes the most delicious caramel popcorn that you will be requested to make over and over. I've made several different versions of caramel popcorn- this is my version. This recipe makes a very large batch of popcorn but it will keep fresh for weeks if stored in an airtight container. You can add nuts of your choice as a variation to this recipe. My daughters say that this popcorn is better than sold at "Kernals". I use a very large boiler/stock pot to prepare the caramel. Use the biggest pot /saucepan that you can find. I add all of the popcorn to the caramel in the pot. The other option is to add the caramel to the popcorn-have your popcorn in a very large heat resistant mixing bowl. The larger the container used the better as you will need to toss/stir the popcorn into the hot caramel mix to coat

Provided by Jubes

Categories Candy

Time 25m

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

1 cup unpopped popcorn
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup (Karo) or 1/2 cup liquid glucose (glucose syrup)
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon vanilla essence

Steps:

Pop popcorn and remove any unpopped kernals. Set aside. You should have approx 20 cups of popped popcorn.
Place two or three baking trays or cookie trays on your bench top. You'll spread the hot caramel coated popcorn onto these later.
Use the largest saucepan/stockpot or boiler that you can find. Add the butter, brown sugar and syrup.
Over heat, bring to the boil and boil for approx 4-5 minutes. Stir fairly constantly with a wooden spoon. Remove from heat. Add the bicarb soda and the vanilla essence. Stir well.
Add half of the popcorn and quickly stir to coat in the hot caramel mix. Add remaining popcorn and nuts(if you have chosen to add them as an optional extra). Stir thoroughly to cover the popcorn evenly. Work quickly.
Spread the popcorn over your baking dishes or cookie trays. Break up clumps of popcorn with your wooden spoon.
After about a minute the popcorn should be cool enough to handle carefully. Break up the popcorn to smaller sized pieces.
As a variation you can roll popcorn into balls the size of a scoop of ice-cream and push them into ice-cream cones. Great for childrens parties. (The flat based cones work best for this- much easier to place on your bench to cool).
Cool and store in an airtight container. Will keep for about a week (if it lasts that long without being gobbled up!).
UPDATE: I made these on a wet and very humid day and the popcorn was 'sticky'. I haven't had this problem before and have made this popcorn recipe a dozen times. Placed in a baking dish and heated at 120°C for about 20 minutes. Stirring every 5 minutes or so. Really took away the stickiness and made the popcorn crunchy.