Ingredients
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1 cup butter
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2 cups brown sugar
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½ cup corn syrup
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1 ½ teaspoons salt
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1 cup shredded coconut, divided
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¼ cup chopped peanuts
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¼ cup sliced almonds, divided
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2 teaspoons vanilla extract
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1 teaspoon baking soda
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¼ teaspoon ground cinnamon (Optional)
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1 pinch ground nutmeg (Optional)
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1 pinch ground allspice (Optional)
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2 tablespoons virgin coconut oil
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1 tablespoon butter
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1 tablespoon vegetable oil
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½ cup unpopped popcorn
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¾ cup chocolate chips
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1 tablespoon virgin coconut oil
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1 tablespoon shortening
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1 tablespoon confectioners' sugar, sifted
Directions
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Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
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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.
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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.
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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.
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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.
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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 | 9% |
| Vitamin C 0mg | 0% |
| 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.
