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 vegetable oil
- ½ cup unpopped popcorn
- ¾ cup chocolate chips
- 1 tablespoon shortening
- 1 tablespoon confectioners' sugar, sifted
Why This Recipe Is So Loved
Helpful Kitchen Tips
- Melt the chocolate slowly over low heat to avoid burning.
- Mix gently to coat all pieces evenly without breaking them.
Step 1
Warm your oven to 250°F (120°C) and lining two baking sheets with parchment paper. In a saucepan over medium heat, melt the butter, then stir in the brown sugar, corn syrup, and salt. Bring this mixture to a boil, stirring constantly, then lower the heat and let it simmer gently for about 4 minutes until it thickens a bit. Take it off the heat and mix in the coconut, peanuts, almonds, vanilla, baking soda, and spices.
Step 2
Heat the coconut oil, butter, and a splash of vegetable oil in a large pot over high heat. Add the popcorn kernels, cover with a lid, and keep shaking the pot to make sure everything pops evenly—it should take just a couple of minutes. Once popped, pour the caramel sauce over the hot popcorn and stir quickly to coat everything well. Spread the mixture out on your prepared baking sheets, then sprinkle the extra coconut and almonds on top.
Step 3
Pop the trays in the oven for about 45 minutes. When there are about five minutes left, move one oven rack closer to the top and turn on the broiler. Broil the popcorn just long enough to toast the coconut and popcorn lightly—watch it carefully, since it only takes about 30 seconds.
Step 4
While that’s happening, melt the chocolate chips with coconut oil and shortening in a small saucepan until smooth and pourable. Drizzle this chocolate over the popcorn, sprinkle with the remaining coconut, and dust everything with confectioners’ sugar. Lift the parchment paper off the trays and pop the whole thing into the fridge to set for about 45 minutes. Once cooled, break it into chunks and store in airtight containers. Enjoy!
