Almond Free Peppermint Cocoa Popcorn
Chocolate and peppermint is one of those combinations that feels festive no matter the season, and this baked popcorn delivers both in every crunchy, candy-coated handful. The coating comes together with coconut oil, maple syrup, and cocoa powder — no dairy, no nuts, nothing that would raise a red flag for anyone avoiding almonds or other tree nuts. A splash of peppermint extract gives it that cool, refreshing hit that makes it taste far more indulgent than the ingredient list suggests. Baking the coated kernels low and slow is the move here, setting the chocolate shell into a satisfying crisp rather than a sticky mess. If you go for the optional dark chocolate finish, scattering it over the hot popcorn right out of the oven lets it melt just enough to create little pockets of extra richness throughout. Once it cools and crisps on the pan, it breaks apart into clusters that are genuinely hard to stop eating. Pack it into a jar or a bag and it makes a seriously impressive homemade gift, too.
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Learn more →Ingredients
6 servings
For the popcorn
- ⅓ cup popcorn kernels
- 1 tbsp coconut oil
For the coating
- 3 tbsp coconut oil
- ¼ cup maple syrup
- 2 tbsp cocoa powder
- ¼ tsp fine salt
- 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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