Artificial Food Coloring Free Peppermint Cocoa Popcorn
Snack time just got a serious upgrade with this chocolatey, minty popcorn that's as fun to make as it is to eat. Store-bought flavored popcorn is one of those sneaky products loaded with synthetic dyes — the kind that turn your fingers colors and show up in ingredient lists as FD&C this or Red 40 that. This version gets its deep, rich color entirely from real cocoa powder, and the flavor comes from peppermint extract and maple syrup rather than anything artificial. The coating bakes right onto the kernels in the oven, giving you that satisfying crunch and a glossy finish without a single questionable additive. A finishing scatter of finely chopped dark chocolate (look for one above 70% cacao with a clean ingredient list) takes it over the top if you're feeling indulgent. It's the kind of treat you can set out at a party or pack into bags for gifting without having to explain a single ingredient to anyone.
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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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