How to Make Reindeer Poop Popcorn - A Step-by-Step Guide

Reindeer Poop Popcorn is a fun and playful twist on a classic snack that is perfect for the holiday season. This easy-to-make recipe is a festive and delicious treat that is sure to bring a smile to everyone's face. Whether you're looking for a fun snack to enjoy with the family or a unique gift to give to friends and coworkers, Reindeer Poop Popcorn is sure to be a hit.

This recipe takes plain popcorn to the next level by adding a sweet and savory coating that is both delicious and a...

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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 (Optional)
  • 1 pinch ground nutmeg (Optional)
  • 1 pinch ground allspice (Optional)
  • 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

Information

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

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

    789 cal.

    • Total Fat: 46g
    • Saturated Fat: 28g
    • Cholesterol: 65mg
    • Sodium: 864mg
    • Total Carbohydrate: 97g
    • Dietary Fiber: 4g
    • Total Sugars: 74g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 76mg
    • Iron: 2mg
    • Potassium: 265mg