For a deeper caramel flavor, consider using dark brown sugar. Ensure popcorn is freshly popped for optimal texture. Be careful not to burn the caramel sauce; constant stirring is key. Store in an airtight container to maintain its crunch.
Reindeer Poop Popcorn
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 50 mins
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SERVING8 People
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VIEWS15
Indulge in this decadent caramel corn, elevated with toasted coconut, crunchy almonds, and rich chocolate. Its irresistible combination of textures and flavors will leave you craving more – a truly addictive treat!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate97 g
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Cholesterol65 mg
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Fiber4 g
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Protein5 g
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Saturated Fat28 g
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Sodium864 mg
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Sugar74 g
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Fat46 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper. (5 minutes)
02
Step
10 mins
Melt 1 cup butter in a saucepan over medium heat. Stir in brown sugar, corn syrup, and salt; 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 in 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice. (10 minutes)
03
Step
5 mins
Heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. Pour in popcorn, cover, and shake pot constantly until all popcorn is popped, 1 to 3 minutes. (5 minutes)
04
Step
5 mins
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 minutes)
05
Step
46 mins
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. (46 minutes)
06
Step
50 mins
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. (50 minutes)
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Mittie Stoltenberg
Jun 19, 2025I made this for a holiday party, and it was a huge hit! Everyone raved about it.
Cleve Moore
Jun 5, 2025This recipe is amazing! The combination of coconut, almonds, and chocolate takes caramel corn to a whole new level.
Maximo Lebsack
May 30, 2025The broiling step is crucial for achieving that perfect toasted flavor.
Ed Hane
May 26, 2025Warning: highly addictive! I couldn't stop eating it.