Reindeer Poop Popcorn Recipe

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.