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1
For the caramel popcorn bowl: Spray the inside of a 4-quart glass mixing bowl with nonstick cooking spray.
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2
Spray the outside of a smaller (3-quart) glass mixing bowl.
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3
Set aside.
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4
In a large heatproof bowl, toss together the popcorn and peanuts.
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5
In a medium saucepan, melt the butter.
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6
Add the brown sugar, corn syrup and salt and stir until well combined, taking care not to get sugar crystals stuck to the sides of the pot.
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7
Bring to a boil and cook until a candy thermometer inserted in the mixture reads 300 degrees F.
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8
Pour the caramel mixture over the popcorn and peanuts.
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9
Stir with a rubber spatula to evenly coat all of the popcorn mixture.
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10
While still hot, pour the coated popcorn into the greased 4-quart mixing bowl.
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11
Use the smaller bowl to push the popcorn against and up the sides to form the walls of the bowl.
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12
Refrigerate to set.
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13
In the meantime, over a double boiler or in a microwave at intervals, melt the white chocolate together with the coconut oil, stirring to combine.
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14
Remove the popcorn bowl from the refrigerator.
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15
Use a rubber spatula, spoon and/or pastry brush to coat the inside of the bowl completely with the melted white chocolate.
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16
Place back in the refrigerator to set for at least 1 hour and up to overnight.
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17
For the popcorn filling: Remove the bowl from the refrigerator and fill with your favorite flavor of popcorn.
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18
Serve or wrap up for a gift.
