Lion House Popcorn Cake

Recipe and Photo from The Lion House


I believe in libraries because most students don’t have any money. When I graduated from high school, it was during the Depression and we had no money. I couldn’t go to college, so I went to the library three days a week for 10 years.” –Ray Bradbury

12-14 servings

1          cup sugar
1          cup white corn syrup
½         cup water
2          Tbsp. butter or margarine
1          tsp. vanilla
2-3      drops food coloring (your choice, it is optional)
18       cups popped corn
1 ½     cups small gumdrops or M&M’s plain or peanut
1 ½     cups nuts (mixed or peanuts or almonds)

Grease well on 10” tube pan and set aside.  Place popcorn, gumdrops/M&M’s, and nuts in an extra large bowl.  Combine sugar, syrup, water and butter in a saucepan.  Cook on high until sugar mixture begins to boil turn to low and cook until mixture reaches 240-degrees on a candy thermometer.  Remove from heat allow to cool 5 minutes.  Add vanilla and coloring stirring till well mixed.  Pour syrup over pop corn mixture and stir until popcorn is well coated with syrup.  Press mixture into the tube pan.  Allow to cool 5 minutes unmold cake.  Place on a serving plate.  Slice servings with a sharp knife.  This can be wrapped in plastic wrap and frozen.


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