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Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1/2 teaspoon almond extract and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn until coated. Butter your hands, then shape into balls and roll in toasted shredded coconut.
Photograph by Kang Kim
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Photo: Coconut-Almond Popcorn Balls Recipe
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By West Coast Wanderer
on January 12, 2013
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I added a tbsp. of ground almonds to the syrup before adding the popcorn.
They were gobbled up and adored by all.
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