Popcorn Balls

  • Yield: Makes about 56
Popcorn Balls

Source: Martha Stewart Kids, Spring

Ingredients

  • 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

Directions

  1. Sprinkle popcorn with salt. Melt butter in a large pan over low heat. Add marshmallows and chocolate; cook, stirring until melted.

  2. 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.

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