This past weekend was yet another fun and memorable book club meeting. The book was The Autobiography of Mrs. Tom Thumb by Melanie Benjamin. It is historical fiction, my favorite, and told the tale of Vinnie Bump, a perfectly proportioned, little person who was only 2 ‘ 8 ” but never let that stop her from getting what she wanted. Born to a farming family in New England who sheltered her from society, Vinnie knew she wanted more, she took risks and left the safe haven of her home to find adventure and fame. She ended up becoming an icon and celebrity who traveled the world thanks in part to a man named P.T Barnum. I was shocked to find out how much of this story was actually true, and amazed by her strength and courage, even if she was slightly selfish and cold hearted at times.
I had trouble thinking of a dish for this meeting, She does travel to New Orleans and mentions Gumbo, but that is an all day affair. And also not really a good food for book club, we tend to do more snacks, and small appetizers that are easy to share and eat on your lap while discussing the book.
Luckily my Martha Stewart, Everyday Food magazine came a couple of days before the meeting and had a recipe for popcorn balls, perfect, small single servings that were easy to make and went along with our theme, Vinnie, the heroine of the book was actually in the circus for a short time.
Chocolate Toffee Popcorn Balls
2 T butter
10.5 oz bag of mini marshmallows
10 c popped corn
1/2 c heath toffee pieces
1/2 c toasted almonds
1/2 c mini chocolate chips
Make sure you have your popped corn ready and toast your almonds in a dry sauté pan over low heat for about 4 minutes of until fragrant and slightly colored and set aside. In a large pot melt butter over med heat, add marshmallows and stir until melted, remove from heat and add popcorn,almonds, toffee pieces and chocolate chips stirring with a rubber spatula or wooden spoon sprayed with cooking spray until evenly coated. Spray hand with cooking spray and form small balls with the mixture and place on waxed paper to cool (about 10-15 min). Sprinkle with a small amount of sea salt if desired.
Serve or store in an airtight container.