- Yield: Makes about 56
Source: Martha Stewart Kids, Spring
- 4 quarts popped popcorn
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter
- 10 ounces marshmallows
- 6 ounces white chocolate
- 1/3 cup sliced almonds
- Vegetable-oil cooking spray
Sprinkle popcorn with salt. Melt butter in a large pan over low heat. Add marshmallows and chocolate; cook, stirring until melted.
Remove from heat; stir in almonds and popcorn. Shape into balls using a 2-inch ice-cream scoop coated with cooking spray. Transfer to baking sheet lined with parchment paper. Let stand 30 minutes. Can be stored airtight up to 1 day.