Sample Recipe:
Popcorn Almond Joy
- 1-1/2 cups marshmallow creme
- 2 tablespoons light corn syrup
- 1 teaspoon almond extract
- 8 cups popped popcorn
- 2 cups shredded coconut
- 1 cup slivered almonds
- 1-1/2 cups semisweet chocolate chips
In a small saucepan, melt together the marshmallow creme and corn syrup over medium heat. Remove from heat and stir in almond extract. Pour marshmallow mixture over popcorn in an extra-large bowl and stir to coat. Add coconut and almonds; stir again. Spread mixture on a large baking sheet. Set aside to cool.
In a small microwave-safe bowl, heat chocolate chips in microwave for 1 minute at 50% power; stir. Continue to cook at 50% power, stirring at 30-second intervals, until smooth. Drizzle over popcorn. Refrigerate popcorn about 30 minutes to set. Store in an airtight container. Makes 6 servings.