Reindeer Poop Popcorn


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'.

Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
45 mins
Total Time:
1 hrs 50 mins
8 servings


  • 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


  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.

Cook's Notes:

Using parchment paper on the baking sheets is key.

Make sure the popcorn is hot while mixing it with the caramel to ensure a more even coating.

Nutrition Facts (per serving)

789 Calories
46g Fat
97g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 789
% Daily Value *
Total Fat 46g 59%
Saturated Fat 28g 139%
Cholesterol 65mg 22%
Sodium 864mg 38%
Total Carbohydrate 97g 35%
Dietary Fiber 4g 14%
Total Sugars 74g
Protein 5g
Vitamin C 0mg 1%
Calcium 76mg 6%
Iron 2mg 9%
Potassium 265mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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