Toffee-Almond Popcorn Balls

Photo: Andrew Purcell
Prep Time:
20 mins
Total Time:
20 mins

These crowd-pleasing packable treats shine at bake sales, birthday parties, or anywhere you take them.


  • 2 tablespoons unsalted butter, plus more for shaping

  • 1 bag (10 ounces) miniature marshmallows

  • 16 cups popped popcorn (from ⅔ cup kernels)

  • ½ cup toffee pieces

  • ½ cup chopped toasted almonds

  • ½ cup miniature chocolate chips

  • ½ 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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