New This Month



Cones filled with marshmallow-almond popcorn stand in a paper-wrapped aluminum-foil box with small holes making them ideal for bake sales or parties.

  • Yield: Makes 6

Source: Martha Stewart Kids, Fall


  • 4 tablespoons unsalted butter, plus more, softened, for bowl
  • 8 cups popped popcorn
  • 3/4 cup slivered almonds, toasted
  • 40 large marshmallows
  • 6 sugar cones


  1. Butter a large bowl; add popcorn and nuts. Melt butter in a medium saucepan over medium heat. Add marshmallows; cook, stirring, until melted. Pour over popcorn mixture; stir to coat evenly. Using buttered hands, fill cones with mixture, shaping top into a ball. Stand cones in a cardboard box with holes cut out of top; let cool.

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