Cones filled with marshmallow-almond popcorn stand in a paper-wrapped aluminum-foil box with small holes. Paper cherries glued to a toothpick form the price tag.
Source: Martha Stewart Kids, Fall
Yield Makes 6
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
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.