A delightful bundt cake made with caramel-coated popcorn, perfect for gatherings.
Place the popped popcorn in a large mixing bowl.
Ensure the popcorn is free of unpopped kernels to avoid surprises.
In a saucepan, melt the butter over low heat, then add the marshmallows and caramels, stirring until smooth.
Stir constantly to prevent the mixture from burning.
Pour the caramel mixture over the popcorn and stir to coat evenly.
Work quickly to coat the popcorn before the caramel sets.
Mix in the peanuts and chocolate candy until evenly distributed.
Fold gently to avoid crushing the popcorn.
Press the mixture into a greased 10-inch bundt pan and let it cool until firm.
Use buttered hands or a spatula to press the mixture evenly.
Invert the bundt pan to release the cake, slice, and serve.
Use a serrated knife for clean slices.
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