Food & Cooking Recipes Dessert & Treats Recipes Toffee-Almond Popcorn Balls 3.8 (28) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andrew Purcell Prep Time: 20 mins Total Time: 20 mins Yield: 16 These crowd-pleasing packable treats shine at bake sales, birthday parties, or anywhere you take them. Ingredients 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 Directions 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. 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. Rate it Print