reindeer poop popcorn

Ingredients

• Servings: 8
• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 1/2 teaspoons salt
• 1 cup shredded coconut, divided
• 1/4 cup chopped peanuts
• 1/4 cup sliced almonds, divided
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon (optional)
• 1 pinch ground nutmeg (optional)
• 1 pinch ground allspice (optional)
• 2 tablespoons virgin coconut oil
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1/2 cup unpopped popcorn
• 3/4 cup chocolate chips
• 1 tablespoon virgin coconut oil
• 1 tablespoon shortening
• 1 tablespoon confectioners' sugar, sifted

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 50 mins


• preheat oven to 250 degrees f (120 degrees c). line 2 baking sheets with parchment paper.
• melt 1 cup butter in a saucepan over medium heat. stir brown sugar, corn syrup, and salt into melted butter; bring to a boil, stirring constantly, reduce heat to low, and simmer caramel sauce without stirring until slightly thickened, about 4 minutes. remove from heat and stir 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice into caramel.
• heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. pour popcorn into hot oil, cover the pot with a lid, and shake pot constantly over heat until all popcorn is popped, 1 to 3 minutes.
• pour caramel sauce over hot popcorn and quickly stir to coat. turn popcorn out prepared baking sheets. sprinkle 1/3 cup coconut and remaining 2 tablespoons almonds over popcorn.
• bake in the preheated oven for 45 minutes. set oven rack about 6 inches from the heat source and preheat the oven's broiler. broil popcorn until coconut and popcorn are lightly toasted, about 30 seconds.
• melt chocolate chips, 1 tablespoon coconut oil, and shortening together in a saucepan until all are melted and the chocolate sauce is thin and pourable. drizzle chocolate sauce and sprinkle remaining 1/3 cup coconut over popcorn; dust with confectioners' sugar. lift parchment paper off of the baking sheets and transfer popcorn to the refrigerator to cool completely, about 45 minutes. break into palm-sized chunks and store in airtight containers.