My latest "new thing"

Popcorn Cake!
It sounds bizarre, but after watching it being made by Emeril himself on Good Morning America (who knew it would get such recognition), I realized it was really just a popcorn version of my one of my favorite treats, Rice Crispy Treats. Yum!
Of course, it's probably one of those things that I happen to stumble upon and think is great, novel, and exciting, only to discover everybody knows about it and I must have been in a cave for the last 80 years to not know about it. :-) Either way, I thought it was fun, it's super easy to make, and gets a 9 for display/looks in my book.

Popcorn Cake
Ingredients
2 teaspoons plus 1/4 cup vegetable oil
12 cups popped popcorn (plain, unsalted and unbuttered)
2 cups M & M candies *I used Christmas M&M's to make it more festive. It looked really cute with the white, red, and green*
1 cup lightly salted cocktail peanuts
1 stick unsalted butter
1 pound marshmallows

Directions
Grease a large tube or bundt cake pan with 2 teaspoons of the oil, and set aside.
In a large bowl, mix the popped corn with the M & M candies and the peanuts. *Actually, don't mix in the M&M's yet, first mix the popcorn and the marshallow mixture most of the way, then add the M&Ms and finish combining. Otherwise the chocolate will get soft and they'll break and smear throughout the cake*
In a small saucepan, melt the butter, remaining 1/4 cup of oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist and let rest until firm, 3 to 4 hours.
To serve, invert the cake pan onto a large cake plate or platter. Shake gently to release. Serve at room temperature.