One of our favorite autumn treats is popcorn cake. My first experience with the sweet, sticky confection was when I was in college. Mom mailed one for my birthday and I thought it was delicious. (Of course anything not dorm food was delicious, back then.)
It’s easy to make, is best prepared with a little help, and meant to be sticky and messy and utterly wonderful.
Start by greasing an angel food cake pan. Make sure you have every surface of it greased.
While you are popping the popcorn, melt marshmallows, butter and oil in the microwave. I nuke mine about 30 seconds, stir, nuke again.
When it is melted, it will look like this.
Due to the stickiness of the situation, I missed taking a few photos here, but basically in a huge bowl, mix the popcorn, nuts and spice drops together then pour the melted marshmallow over the top. Grease your hands with butter and mix well because you won’t get far if you try to stir it with a spoon. And make sure you get plenty of butter on your hands or you’ll look like this.
Press down into the angel food cake pan and let sit about thirty minutes or so before turning out on a serving platter.
Popcorn Cake
24 cups of popped popcorn*
1 cup of spiced gum drops
1 1/2 cups of peanuts
1 large bag of mini marshmallows
1/2 cup oil
1/2 cup butter
Mix oil, butter and marshmallows in a large bowl. Microwave at 20-30 second increments, stirring between each set until marshmallows and melted and oil and butter are mixed in nicely. (It will still look a little oily). Mix in popped popcorn, peanuts and gum drops. Press into greased bundt or angel food cake pan. Leave standing at room temperature for an hour or so until cake is set then slice and serve. You could also press into balls and wrap individually.
* For a fun variation, use colored popcorn kernels.
She Who Likes Easy Treats, Even If They Are Messy
Savvy Entertaining 
Oh my goodness, your hands got icky!