Popcorn Balls, Toffee-Almond

By Floridaberry

From food everyday magazine

Ingredients

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

Preparation

Step 1

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