Reindeer Poop Popcorn

  4.0 – 3 reviews  • Popcorn Candy Recipes

This recipe’s traditional caramel corn is enhanced by coconut, almonds, and chocolate. People use words like “crack” and “sinful” when describing this popcorn because of how delicious, melt-in-your-mouth, crunchy, and addicting it is.

Prep Time: 15 mins
Cook Time: 50 mins
Additional Time: 45 mins
Total Time: 1 hr 50 mins
Servings: 8
Yield: 8 servings

Ingredients

  1. 1 cup butter
  2. 2 cups brown sugar
  3. ½ cup corn syrup
  4. 1 ½ teaspoons salt
  5. 1 cup shredded coconut, divided
  6. ¼ cup chopped peanuts
  7. ¼ cup sliced almonds, divided
  8. 2 teaspoons vanilla extract
  9. 1 teaspoon baking soda
  10. ¼ teaspoon ground cinnamon (Optional)
  11. 1 pinch ground nutmeg (Optional)
  12. 1 pinch ground allspice (Optional)
  13. 2 tablespoons virgin coconut oil
  14. 1 tablespoon butter
  15. 1 tablespoon vegetable oil
  16. ½ cup unpopped popcorn
  17. ¾ cup chocolate chips
  18. 1 tablespoon virgin coconut oil
  19. 1 tablespoon shortening
  20. 1 tablespoon confectioners’ sugar, sifted

Instructions

  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.
  7. Using parchment paper on the baking sheets is key.
  8. Make sure the popcorn is hot while mixing it with the caramel to ensure a more even coating.

Nutrition Facts

Calories 789 kcal
Carbohydrate 97 g
Cholesterol 65 mg
Dietary Fiber 4 g
Protein 5 g
Saturated Fat 28 g
Sodium 864 mg
Sugars 74 g
Fat 46 g
Unsaturated Fat 0 g

Reviews

Caitlin Gomez
I make this every winter and follow the recipe exactly. It’s amazing and sooo addictive. The caramel popcorn is so light and basically melts in your mouth like cotton candy. I keep the broken up chunks in the freezer until I’m ready to serve them because it keeps everything crisp, crunchy, and delicious. I think this is the problem a different reviewer had who said it was chewy. Just follow the recipe exactly, keep it in an airtight container in the freezer, and it’s one of the most amazing snacks you’ll have for the holidays.
Lisa Burgess
I made it today but it turned out soft and chewy. Never had that issue before. It does taste good, though.
Danielle Davis
I made this with my mom and I liked it.

 

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