Wednesday, September 14, 2016

Popcorn Balls

Popcorn Balls
Makes about 56
4 quarts popped popcorn
1/2 teaspoon salt
3 tablespoons unsalted butter
10 ounces marshmallows
6 ounces white chocolate
1/3 cup sliced almonds
Vegetable-oil cooking spray
Sprinkle popcorn with salt. Melt butter in a large pan over low heat. Add marshmallows and chocolate; cook, stirring until melted.
Remove from heat; stir in almonds and popcorn. Shape into balls using a 2-inch ice-cream scoop coated with cooking spray. Transfer to baking sheet lined with parchment paper. Let stand 30 minutes. Can be stored airtight up to 1 day.

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