Brazil Nut 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 the most satisfying, snackable way. The cocoa coating comes together in minutes on the stovetop — coconut oil, maple syrup, cocoa powder, and a hit of peppermint extract — then gets poured over freshly popped corn and baked until it sets into a crisp, glossy shell. A scatter of finely chopped dark chocolate melted over the hot popcorn right out of the oven takes it over the top, though it's completely optional. Every ingredient here is straightforward and plant-based, so you're not navigating any of the tricky nut-related label reading that can make store-bought chocolate snacks such a headache. The oven time does the heavy lifting, drying out the coating so each kernel ends up crunchy rather than sticky — just give it the full ten-minute cool on the pan and it will crisp up beautifully. Break it into clusters, pile it into a bowl for movie night, or bag it up as a gift — it holds together well either way.
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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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