Here’s a festive, nostalgic Christmas Popcorn Cake—chewy, buttery, colorful, and perfect for gifting or parties 🎄🍿
Christmas Popcorn Cake
Ingredients
- 12 cups popped popcorn (no butter, no salt; remove unpopped kernels)
- ½ cup unsalted butter
- 1 (10 oz) bag mini marshmallows
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- Red & green M&M’s
- Holiday sprinkles
- Mini marshmallows (extra, optional)
Instructions
- Prep
- Place popcorn in a very large bowl.
- Lightly grease a Bundt pan or 9×13 dish.
- Make marshmallow mixture
- In a saucepan over medium-low heat, melt butter.
- Add marshmallows and sugar; stir constantly until smooth.
- Remove from heat and stir in vanilla.
- Combine
- Pour marshmallow mixture over popcorn.
- Gently fold until evenly coated.
- Quickly mix in M&M’s and sprinkles (before it sets).
- Shape
- Press mixture into prepared pan using greased hands or spatula.
- Don’t pack too tightly.
- Set
- Let cool 30–45 minutes.
- Turn out onto a serving plate.
Variations
- 🍫 Drizzle melted white or milk chocolate on top
- 🌈 Swap candies for Reese’s Pieces or crushed candy canes
- 🍯 Use browned butter for deeper flavor
- 🎁 Form into individual wreaths or popcorn balls
Tips
- Grease hands well—this gets sticky fast
- Work quickly once marshmallows are melted
- Store covered at room temperature up to 3 days
Want a no-bake chocolate version, peanut butter popcorn cake, or microwave method?
