Reindeer Poop Popcorn

Reindeer Poop Popcorn

by Catalina Diaz 1 year ago
3.3 (3)
50 minutes
789.1 kcal
97.2 g carbs
Description

Coconut, almonds, and chocolate enhance classic caramel corn in this recipe. This popcorn has a rich, melt-in-your mouth, crunchy addictiveness that causes people to use such words as 'crack' and 'sinful'.

Ingredients
  • 1 cup butter
  • 2 cups brown sugar
  • ½ cup corn syrup
  • 1 ½ teaspoons salt
  • 1 cup shredded coconut, divided
  • ¼ cup chopped peanuts
  • ¼ cup sliced almonds, divided
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground allspice
  • 2 tablespoons virgin coconut oil
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • ½ cup unpopped popcorn
  • ¾ cup chocolate chips
  • 1 tablespoon virgin coconut oil
  • 1 tablespoon shortening
  • 1 tablespoon confectioners' sugar, sifted
Directions
  1. 1. Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
  2. 2. 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.
  3. 3. 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.
  4. 4. Pour caramel sauce over hot popcorn and quickly stir to coat. Turn popcorn out onto prepared baking sheets. Sprinkle 1/3 cup coconut and remaining 2 tablespoons almonds over popcorn.
  5. 5. 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.
  6. 6. 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.
Nutrition Facts
serving: 8 servings
calories: 789.1 kcal
carbohydrates: 97.2 g
protein: 4.5 g
saturated fat: 27.8 g
cholesterol: 64.8 mg
sodium: 864.1 mg
fiber: 4 g
sugar: 74 g