Start by popping your popcorn. If using a stovetop method, heat a large pot over medium heat and add a few popcorn kernels to check if the oil is hot enough. Once they pop, add your 1/4 cup of popcorn kernels, cover the pot, and shake it to ensure even popping. Once the popping slows down, remove it from heat. If you're using an air popper, simply follow the manufacturer's instructions.
In a microwave-safe bowl, combine the butterscotch chips and coconut oil. Microwave in 30-second intervals, stirring in between until melted and smooth. Be careful not to overheat, as this can cause the chips to seize.
Once the butterscotch is melted, add the white chocolate chips to the bowl. Stir until the white chocolate melts and combines with the butterscotch for a rich, creamy mixture.
In a large mixing bowl, place your popped popcorn. Pour the butterscotch and white chocolate mixture over the popcorn, and gently stir until all the popcorn is evenly coated. If you’re using mixed nuts, you can fold them in at this stage for added texture.
Spread the coated popcorn onto a baking sheet lined with parchment paper. This will help it cool and set without sticking together. Allow it to cool for about 30 minutes before breaking it into pieces.
