This tasty combination of popcorn and sweets makes an unusual cake for kids parties, or for sweets on movie night. It is easily prepared in 30 minutes but requires a couple hours in the refrigerator to cool enough to be able to slice and serve.
1. Grease tube pan liberally prior to mixing ingredients.
2. Over medium heat, in a large kettle or Dutch oven, heat the marshmallows, butter, and vegetable oil while stirring constantly. Bring the mixture to a boil for 1 minute and remove from the heat. Pour the popcorn into the marshmallow mixture and stir briefly with a stiff spatula to begin coating the popcorn. Next add the peanuts and candies mix everything well.
3. Finally, using a stiff spatula or spoon, press the popcorn mixture into the tube pan and refrigerate for 2 to 3 hours or overnight.
4. When the cake is thoroughly chilled, run a thin knife under hot water and slide it around between the cake and the tube pan to help release it from the pan. Invert the cake over a serving dish and tap to release it. If needed, moisten a couple of cup towels and microwave them for 30 seconds on high and wrap the outside of the tube pan to warm the pan enough that the cake will release.
5. Cut the cake into serving size pieces with a serrated knife.