Jolly Reindeer Poop Popcorn

Ingredients 0/18

Step 1

Gently heat your oven to 250°F and lining two baking sheets with parchment paper. In a saucepan over medium heat, melt a cup of butter. Once melted, stir in brown sugar, corn syrup, and a pinch of salt. Bring this mixture to a boil, stirring constantly, then lower the heat and let it simmer gently for about 4 minutes until it thickens slightly. Remove the pan from the heat and mix in the coconut, peanuts, almonds, vanilla, baking soda, and warm spices like cinnamon, nutmeg, and allspice.

Step 2

Heat the coconut oil, butter, and a splash of vegetable oil in a large pot over high heat. Add the popcorn kernels, cover, and shake the pot frequently as the popcorn pops, which should take just a few minutes. Once popped, pour the caramel sauce over the hot popcorn and stir quickly to coat everything evenly. Spread it out on your prepared baking sheets, then sprinkle the remaining coconut and almonds on top.

Step 3

Pop the trays in the oven and bake for about 45 minutes. When that’s done, move a rack about six inches from the broiler and preheat it. Give the popcorn a quick broil for around 30 seconds just until the coconut and popcorn get a light toast—keep an eye on it so it doesn’t burn.

Step 4

While that’s happening, melt the chocolate chips together with coconut oil and shortening in a small saucepan until smooth and pourable. Drizzle this chocolate over the popcorn, sprinkle on the last bit of coconut, and finish with a dusting of powdered sugar. Carefully lift the parchment off the sheets and transfer the popcorn to the fridge to set for about 45 minutes. When it’s cool and firm, break it into chunks and store it in an airtight container.