Valentine's Day Caramel Popcorn Cake
Indulge in a festive and unique Valentine's Day treat with this delicious Caramel Popcorn Cake. Packed with pink sprinkles and themed chocolate candies, it's an excellent dessert to serve those you love!
Ingredients
- 10 cups popped kettle corn, 3-ounce bag
- 10 ounces miniature marshmallows
- ¾ cup caramel bits
- 3 Tablespoons butter, cubed
- 3 Tablespoons Valentine's Day sprinkles
- ¾ cup red, white, and pink M&M's
Instructions
- Place popped kettle corn in a large mixing bowl. Remove all of the unpopped kernels.
- Add miniature marshmallows, caramel bits, and butter to a separate large microwave-safe mixing bowl.
- Microwave, uncovered, on HIGH for 3 minutes or until melted. Stir after each minute.
- Pour the caramel mixture over the popcorn and mix well.
- Spread the popcorn on a greased cookie sheet and sprinkle with Valentine's sprinkles.
- Allow the popcorn to cool for a few minutes and then sprinkle on the M&M's. You don't want the popcorn to get too cool, but cool enough that the chocolate won't melt.
- Spray your heart-shaped cake pan with cooking spray and press the popcorn in with parchment paper or greased hands.
- Cover the pan with plastic wrap and let cool for at least 2 hours.
- To serve, gently loosen the cake with a butter knife and turn it onto a plate. Cut pieces with a serrated knife.
Video
EQUIPMENT
Notes
Be sure to coat your cake pan evenly with cooking spray so that your popcorn cake will slide out easily.
Don't press the popcorn into the pan too much or your cake could come out hard and dense.
Once your popcorn cake has cooled, you should store it in an airtight container, along with any leftover caramel popcorn that didn't make it into the cake.
You can use any size of marshmallows that you want for this recipe as long as they come out to a total of 10 ounces.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 70g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 16mg | Sodium: 235mg | Potassium: 110mg | Fiber: 2g | Sugar: 51g | Vitamin A: 208IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 1mg
Love this recipe? Share it on Social!Mention @ashcroftfamilytable or tag #ashcroftfamilytable!