Reindeer Poop Popcorn

Name: Reindeer Poop Popcorn recipe
Prep time: 15 min
Cook time: 50 min
Yield: 8 servings
Cuisine: Global
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

by Catalina Diaz 1 year ago

3.3 (3)

50 minutes

789.1 kcal

97.2 g carbs

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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. Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
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. 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. 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. 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. 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.