Black Pepper Free Peppermint Cocoa Popcorn
Chocolate and peppermint is one of those combinations that feels festive and indulgent 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 spice blends, no seasoning mixes, nothing that could sneak in unwanted heat — so it's a genuinely worry-free treat for anyone avoiding black pepper. A splash of peppermint extract does all the heavy lifting on flavor, giving each piece that cool, minty finish that plays beautifully against the deep cocoa. Baking the coated kernels low and slow is what makes the magic happen: the coating sets into a crisp, almost candy-shell texture that's completely different from stovetop kettle corn. If you go for the optional dark chocolate scattered over the top while everything is still hot, it melts into glossy little pockets that harden as the popcorn cools — absolutely worth it. This is the kind of snack that disappears fast at a movie night or holiday gathering, and it packs up beautifully in a bag or tin if you manage to save any.
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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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