Whimsical Reindeer Poop Popcorn

01

Step 1

Start by heating 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 while stirring constantly, then lower the heat and let it simmer without stirring for about 4 minutes until it thickens a bit. Take it off the heat and mix in the coconut, peanuts, almonds, vanilla, baking soda, and spices until everything is well combined.

02

Step 2

Next, heat the coconut oil, butter, and a splash of vegetable oil in a large pot over high heat. When the oil is hot, add the popcorn kernels, cover the pot, and keep shaking it over the heat to prevent burning. In just a few minutes, all the kernels should pop.

03

Step 3

Pour the warm caramel sauce over the freshly popped popcorn and stir quickly to coat every piece. Spread the mixture evenly onto the prepared baking sheets, then sprinkle the remaining coconut and almonds on top. Pop it into the oven and bake for 45 minutes.

04

Step 4

After baking, move your oven rack closer to the broiler and heat it up. Broil the popcorn for about 30 seconds until the coconut and popcorn get a nice, light toast. Be sure to watch it carefully so it doesn’t burn.

05

Step 5

While that’s happening, melt the chocolate chips together with coconut oil and shortening in a small saucepan until smooth and easy to drizzle. Drizzle the chocolate over the popcorn, sprinkle with the last bit of coconut, and dust everything with a little powdered sugar.

06

Step 6

Finally, lift the parchment paper with the popcorn onto a cooling rack or tray and pop it into the fridge for about 45 minutes to set. Once it’s cooled, break it into chunks and store in an airtight container to keep it fresh.