Chestnut Free Peppermint Cocoa Popcorn
Chocolate, mint, and popcorn might sound like an unexpected trio, but one bite of this baked treat will make you wonder why you ever doubted it. The cocoa coating comes together in minutes with coconut oil, maple syrup, and a hit of peppermint extract, then gets baked low and slow until it crisps into something genuinely addictive. An optional scatter of finely chopped dark chocolate melts over the hot popcorn straight out of the oven, adding little pockets of richness throughout every cluster. The whole thing is built entirely from pantry staples — no nuts, no mystery ingredients, and absolutely nothing that would raise a red flag for anyone avoiding tree nuts like chestnuts. It's the kind of snack that disappears fast at movie nights, holiday gatherings, or honestly just a Tuesday at home. Let it cool fully on the pan and it crisps up beautifully, making it just as good for gifting in a bag as it is eaten straight off the baking sheet.
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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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