Fish 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 coating comes together with coconut oil, maple syrup, and cocoa powder — whisked into a glossy, lump-free sauce that clings to every single kernel. A hit of peppermint extract gives it that cool, candy-cane finish, and the optional scatter of finely chopped dark chocolate melts right into the hot popcorn for little pockets of richness throughout. Baking the coated kernels low and slow is what makes the magic happen — the coating dries out and sets into a crisp, almost lacquered shell instead of staying sticky. Everything here is built from pantry staples with no seafood-derived ingredients, no fish sauce, no hidden anchovy — just clean, plant-based components you can feel good about. It's the kind of treat that disappears fast at a party, but it also packs beautifully into a jar or bag if you want to make it ahead.
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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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