Almond popcorn balls with coconut topping
Votes: 1
Time: 20 min.
Complexity: easily
Complexity: easily
Almond popcorn balls with coconut topping - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup corn syrup
- 2 tbsp (30 g) butter
- 1 cup crushed marshmallows
- 1 cup of sugar
- 1 tbsp. water
- A pinch of salt
- 1/2 tsp almond extract
- 12 cups of ready-made popcorn
- Toasted coconut flakes
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Recipes with similar ingredients: popcorn, coconut flakes, almond extract, marshmallows, corn syrup
Cooking the dish according to the recipe:
- Combine corn syrup, butter, sugar, marshmallows and 1 tablespoon water in a saucepan and heat over medium heat, stirring constantly.
Add almond extract and a pinch of salt. Remove the pan from the heat and use a rubber spatula to fold in the popcorn. Grease your hands with butter and form the popcorn into balls, then roll in coconut.
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