Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Coconut-Almond Popcorn Balls
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 236
- Total Fat
- 13 g
- Saturated Fat
- 10 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 117 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 236
- Total Fat
- 13 g
- Saturated Fat
- 10 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 117 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F. Toast the shredded coconut on a baking sheet until golden, 3 to 4 minutes.
- Meanwhile, bring the corn syrup, butter, confectioners’ sugar, 1 cup mini marshmallows and 1 tablespoon water to a boil in a large pot over medium heat, stirring to combine. Stir in the almond extract and a pinch of salt.
- Remove from the heat and stir in the popcorn and remaining 1 cup mini marshmallows with a rubber spatula.
- Butter your hands, then shape the warm coated popcorn into 3-inch balls and roll in the toasted coconut.
- Wrap with cellophane or plastic wrap and store at room temperature.
