Start by popping your popcorn kernels using a large pot or a popcorn maker. If using a pot, add a few tablespoons of oil to the bottom, heat it up, and then add the kernels, covering the pot with a lid. Shake occasionally until the popping slows down, and then remove from heat. Transfer the popped popcorn to a large mixing bowl.
In a microwave-safe bowl, combine the butterscotch chips, white chocolate chips, and coconut oil. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and fully melted. Be careful not to overheat, as chocolate can burn quickly.
Once the butterscotch mixture is melted, pour it over the popped popcorn. Use a silicone spatula to gently fold the mixture into the popcorn, ensuring every piece is coated evenly. If adding salted mixed nuts, fold them in at this stage for an extra crunch.
Line a baking sheet with parchment paper and spread the coated popcorn mixture evenly across the sheet. Allow it to cool for about 15 minutes, during which time the butterscotch will set slightly, forming a deliciously crunchy coating.
Once cooled, break apart any clumps and serve your Butterscotch Popcorn in bowls or store it in an airtight container.
