Yield: about 56 (or so says Martha...but only if you make bite-sized tiny balls)
4 quarts popped popcorn
oil for popping
3 Tbls unsalted butter
10 oz marshmallows
6 oz white chocolate
1/3 C sliced almonds (we used rainbow nonpareil 'sprinkles')
non-stick cooking spray
optional: food coloring
Pop popcorn in a large sauce pan or stock pot (with a lid): Using jut enough oil to coat the bottom of the pan, add corn kernels over medium-high heat; swirl and shake frequently to avoid burning. Sprinkle popcorn with salt. (Remove unpopped kernels.)
Melt butter in large pan over low heat. Add marshmallows and chocolate, stirring until melted. If desired, add a few drops of food coloring.
Remove from heat; quickly stir in
Can be stored airtight up to 1 day.