Cinnamon Free Peppermint Cocoa Popcorn
Chocolate and peppermint is one of those combinations that just works, and this baked popcorn delivers both in the most satisfying, snackable way. The coating comes together with coconut oil, maple syrup, and cocoa powder — whisked into a glossy, lump-free sauce before it ever touches the popcorn — so every kernel gets an even, deeply chocolatey shell. A hit of peppermint extract keeps things bright and cool against the richness of the cocoa, and an optional scatter of chopped dark chocolate melted over the hot tray takes it fully over the top. Warm spices like cinnamon are nowhere in sight, which makes this a genuinely safe treat for anyone who needs to avoid them — no label-scanning required when you're making it yourself from scratch. The oven-baking step is what sets this apart from stovetop versions: it dries the coating into a crisp, almost candy-like shell that clings rather than clumps. Let it cool the full ten minutes and you'll be rewarded with clusters that snap cleanly and taste like a holiday tin of chocolate mints in popcorn form. It's the kind of snack that disappears fast, so consider doubling the batch.
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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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