Under 30 Minutes

Toffee-Almond Popcorn Balls

  • Prep:
  • Total Time:
  • Yield: Makes 16
Toffee-Almond Popcorn Balls

Photography: Andrew Purcell

Source: Everyday Food, September 2012


  • 2 tablespoons unsalted butter, plus more for shaping
  • 1 bag (10 ounces) miniature marshmallows
  • 16 cups popped popcorn (from 2/3 cup kernels)
  • 1/2 cup toffee pieces
  • 1/2 cup chopped toasted almonds
  • 1/2 cup miniature chocolate chips
  • 1/2 teaspoon coarse salt


  1. In a large pot, melt butter over medium. Add marshmallows and cook, stirring, until melted, 5 to 6 minutes. Remove from heat and add popcorn, toffee, almonds, chocolate chips, and salt; gently fold to combine.

  2. Working quickly, lightly coat hands with butter and gently shape popcorn mixture into 16 balls; place on a parchment-lined baking sheet and let cool until set, about 10 minutes.

Cook's Notes

Store in an airtight container at room temperature, up to 4 days.


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