Low Sodium Peppermint Cocoa Popcorn

Total time40 min

Prep time10 min

Cook time20 min

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Ingredients

6 servings

For the popcorn

⅓ cup popcorn kernels
Orville Redenbacher's Gluten Free Original Gourmet Popcorn Kernels - 30 Oz Orville Redenbacher's Original Premium White Popcorn Kernels, Gluten Free Pure Living Organic Sprouted Popcorn Kernels Simple Truth Purple Popcorn Kernels Eden Foods Organic Popcorn Kernels
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1 tbsp coconut oil

For the coating

3 tbsp coconut oil
¼ cup maple syrup
2 tbsp cocoa powder
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp peppermint extract
1 oz dark chocolate (>70% cacao), finely chopped (optional)

Instructions

1
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
2
Heat 1 tbsp coconut oil in a large pot over medium heat. Add the popcorn kernels, cover with the lid, and cook, shaking the pot every 30 seconds, until the popping slows to 2–3 seconds between pops. Remove from heat immediately and transfer the popped corn to the prepared baking sheet, discarding any unpopped kernels.

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