This fun twist on the classic Rice Krispie square is made extra-delicious by the addition of maple syrup.
Pistachio maple popcorn cones
Ingredients:
- 1 cup unsalted butter
- 1 ½ cups toasted pistachios
- 1 bag marshmallows
- 1 cup maple syrup
- 16 cups popcorn
- 12 ice cream cones
Method:
- Simmer maple syrup and butter in large sauce pan. Add marshmallows and stir until melted.
- Let cool slightly and add pistachios and popcorn. Stir and coat evenly.
- Using butter-basted hands, pack the mixture into balls and top on ice cream cones.
Serves 12
Tip: To make the cones stand up freely, cut holes into a medium-sized box. Decorate accordingly.
Gluten-free: To make this recipe gluten-free, either serve the popcorn balls on their own, or seek out a gluten-free ice cream cone!
Courtesy Randy Feltis