I made this and it is really good! We just rolled them into popcorn balls.
Here's something great that Emeril's mom, Miss Hilda, used to make for him when he was a kid. It's out of this world and you can change it around to suit your tastes. Instead of plain, you can use [COLOR=#3D3D3D ! important][COLOR=#3D3D3D ! important]peanut[/COLOR][/COLOR]
M&Ms, or the new dulce de leche flavored ones. You can also add chocolate chips or substitute almonds for the peanuts. Let everybody in your family choose their favorite.
1/4 cup plus 2 teaspoons vegetable oil
4 quarts (16 cups) plain, unsalted, unbuttered popped popcorn
2 cups M&M candies
1 cup lightly salted cocktail peanuts
1/2 cup (1 stick) unsalted butter
1 pound marshmallows (mini or regular)
1. Grease a large tube or Bundt cake pan with 2 teaspoons of the oil. Set aside.
2. In a large bowl, mix the popped corn with the M & Ms and the peanuts and set aside.
3. In a [COLOR=#3D3D3D ! important][COLOR=#3D3D3D ! important]small [COLOR=#3D3D3D ! important]saucepan[/COLOR][/COLOR][/COLOR]
, melt the butter, the remaining 1/4 cup vegetable oil, and the marshmallows over medium-low heat, stirring occasionally. When melted, use oven mitts or pot holders to pour over the popcorn mixture. Stir to combine.
4. Spoon mixture into the prepared cake pan. Using your hands or the back of a spoon, press firmly so that the mixture is compacted.
5. Cover with aluminum foil to keep moist. Let sit for 3 to 4 hours, or until firm and set.
6. To serve, invert the cake pan onto a large plate or platter. Shake gently to release the cake.
Yield: 1 cake, serving 12 to 16
Serve at room temperature.