Ingredients

• 1/4 c butter, plus more for buttering the cake tin
• 1/4 c vegetable oil
• about 1/2 lb marshmallows (small or large)
• 25 soft caramels
• 10 c freshly-popped plain popcorn
• 1/2 lb salted peanuts, skins removed
• 1/2 lb M&Ms candies (or similar)

Method

Butter a 12-cup Bundt or tube pan, or cupcake tins or use paper liners.
In a heavy pan, melt together the butter, oil, marshmallows and caramels over low heat with stirring. Mix the popcorn and peanuts in a large bowl. Pour over the warm melted ingredients and coat everything evenly. Add the M&Ms last, mixing gently. Pack into the Bundt pan or the cupcake tins. Let stand until cool and firmed up. Remove from the pan/tins to serve. Slice the cake with a sharp serrated knife.